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Cooking times / tips
SOUPS COOKING TIME RAPID COOK
Bean soup 20 min 2
Pea soup (not soaked) 20–25 min 2
Vegetable soup 4–8 min 2
Semolina soup 3–5 min 2
Goulash soup 10–15 min 2
Potato soup 5–6 min 2
Bone marrow soup 20–25 min 2
Minestrone 8–10 min 2
Rice soup 6–8 min 2
Beef tea 35–40 min 2
Boiling chicken 25–35 min 2
Tomato soup with rice 6–8 min 2
STEWS COOKING TIME RAPID COOK
Cabbage stews 15 min 2
Lentil (soaked) 13–15 min 2
Bavarian Pichelsteiner 20 min 2
Serbian beef stew 8–10 min 2
VEGETABLES COOKING TIME GRADUAL COOK
CauliÀower 3–7 min 1
Peas, green 3–5 min 1
Carrots 3–7 min 1
Stuffed capsicum 6–8 min 1
Mushrooms 6–8 min 1
Beetroot 15–25 min 1
Cabbage types 5–15 min 1
Spinach 3–4 min 1
RAPID COOK
Beans 6–10 min 2
Potatoes 6–8 min 2
Potatoes (unpeeled) 6–12 min 2
Celeriac 12–15 min 2
Vegetables:
The ¿ner the vegetables are cut up, the shorter their cooking time will be.
On the other hand, if you prefer them “crunchy”, their cooking time is
shorter. The more vegetables you cook, the longer the cooking time will
be.
Suggestion: it is better to undercook – extra cooking is always possible.
Cooking times / tips
21
Cooking times / tips
SOUPS COOKING TIME RAPID COOK
Bean soup 20 min 2
Pea soup (not soaked) 20–25 min 2
Vegetable soup 4–8 min 2
Semolina soup 3–5 min 2
Goulash soup 10–15 min 2
Potato soup 5–6 min 2
Bone marrow soup 20–25 min 2
Minestrone 8–10 min 2
Rice soup 6–8 min 2
Beef tea 35–40 min 2
Boiling chicken 25–35 min 2
Tomato soup with rice 6–8 min 2
STEWS COOKING TIME RAPID COOK
Cabbage stews 15 min 2
Lentil (soaked) 13–15 min 2
Bavarian Pichelsteiner 20 min 2
Serbian beef stew 8–10 min 2
VEGETABLES COOKING TIME GRADUAL COOK
CauliÀower 3–7 min 1
Peas, green 3–5 min 1
Carrots 3–7 min 1
Stuffed capsicum 6–8 min 1
Mushrooms 6–8 min 1
Beetroot 15–25 min 1
Cabbage types 5–15 min 1
Spinach 3–4 min 1
RAPID COOK
Beans 6–10 min 2
Potatoes 6–8 min 2
Potatoes (unpeeled) 6–12 min 2
Celeriac 12–15 min 2
Vegetables:
The ¿ner the vegetables are cut up, the shorter their cooking time will be.
On the other hand, if you prefer them “crunchy”, their cooking time is
shorter. The more vegetables you cook, the longer the cooking time will
be.
Suggestion: it is better to undercook – extra cooking is always possible.
Cooking times / tips
17
TEMPS DE CUISSON / CONSEILS
SOUPES TEMPS DE CUISSON
Soupe aux haricots 20 min
Soupe aux pois (non trempés) 20 à 25 min
Soupe aux légumes 4 à 8 min
Soupe de semoule 3 à 5 min
Soupe de goulache 10 à 15 min
Soupe de pommes de terre 5 à 6 min
Soupe à la moelle osseuse 20 à 25 min
Minestrone 8 à 10 min
Soupe au riz 6 à 8 min
Thé de bœuf 35 à 40 min
Bouillon de poulet 25 à 35 min
Soupe aux tomates avec riz 6 à 8 min
RAGOÛTS TEMPS DE CUISSON
Ragoût de chou 15 min
Lentilles (trempées) 13 à 15 min
Pichelsteiner à la bavaroise 20 min
Ragoût de bœuf serbe 8 à 10 min
LÉGUMES TEMPS DE CUISSON
Chou-eur 3 à 7 min
Pois, légumes verts 3 à 5 min
Carottes 3 à 7 min
Poivrons farcis 6 à 8 min
Champignons 6 à 8 min
Betteraves 15 à 25 min
Types chou 5 à 15 min
Épinard 3 à 4 min
Haricots 6 à 10 min
Pommes de terre 6 à 8 min
Pommes de terre (avec la peau) 6 à 12 min
Céleri-rave 12 à 15 min
Légumes :
Plus les légumes sont coupés ns, plus leur temps de cuisson est court. En
revanche, si vous les préférez « croquants », leur temps de cuisson est alors
plus court. Plus la quantité de légumes à cuire est importante, plus le temps
de cuisson sera long.
Conseil : Il est toujours préférable d’un peu moins cuire – une cuisson
supplémentaire est alors toujours possible.
17


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