Celery halves, sliced 6/2 2 up to trivet (at least 100 ml / 4 oz)
Asparagus 5-10 2 up to trivet (at least 100 ml / 4 oz)*
Tomatoes for sauces (Sugo) 6 2 up to trivet (at least 100 ml / 4 oz)
Savoy (cabbage), halved 8 2 up to trivet (at least 100 ml / 4 oz)
* The pressure cooker should be
cooled under cold running water.
Potatoes (with trivet)
(cooking time for new potatoes is reduced by up to one third)
Potatoes in jackets 7-10 2 up to trivet
(without trivet, 100 ml liquid / 4 oz)
Boiled potatoes (quartered) 4 2 ditto
Sliced potatoes 2 2 ditto
Cereals
(Only add cereals to boiling water. Stir well before securing the lid! e.g., 1 cup rice =1
1
/
2
cups liquid)
Rice (parboiled) 6 1 1:1
1
/
2
Rice (risotto) 5 1 1:2
Rice pudding 10 1 1:3
Brown rice, soaked 12 1 1:2
Brown rice, unsoaked 18 1 1:1
1
/
2
-1
3
/
4
Brown rice, parboiled 6 1 1:3
Wild rice, soaked
(unsalted water) 15 1 1:1
1
/
2
Wild rice, unsoaked 25 1 1:3
Semolina 4 1 1:3
Corn meal, fine (polenta) 5 1 1:3
Corn meal, coarse 12 1 1:3
Dried legumes (pulses)
(Soaked overnight. The cooking time increases by approx. one third if unsoaked. Salt leg-
umes only after cooking to avoid increasing the cooking time!)
Borlotti beans, soybeans, haricot beans 8 1 Cover food well with water
Chick peas, broad beans, yellow peas 10 1 Cover food well with water
Flageolet beans, black
(Brazilian) beans, Spanish beans 12 1 Cover food well with water
Lentils, green or brown, (unsoaked) 7 1 3x more water than food
Fresh Fruit (with trivet)
Pears, apples, peaches,
plums, apricots, very ripe 2 2 up to trivet (at least 100 ml / 4 oz)
plums, apricots, still hard 4 2 up to trivet (at least 100 ml / 4 oz)
Quinces 10 2 up to trivet (at least 100 ml / 4 oz)
Chestnuts 12 2 up to trivet (at least 100 ml / 4 oz)
