Tescoma President Mode D'emploi page 7

6. Fill the pressure cooker to a maximum of vessel capacity; when cooking foods that tend to swell, such as
rice, lentils, pasta, etc., fi ll the pressure cooker to a maximum of ½ vessel capacity. Shake the closed pressure
cooker before opening it when cooking pasta in pressurised environment. Never cook without water.
7. Do not put meals wrapped in fabric, paper or plastic materials into the pressure cooker. Never pierce
foods that tend to expand in volume (such as meat with skin, beef tongue, etc.) while the skin is
enlarged to avoid scalding.
8. Do not open the pressure cooker without entirely reducing pressure inside the vessel. Never apply
force when opening the pressure cooker.
9. Do not put the pressure cooker inside a heated oven and do not use it for frying.
10. Do not intervene in any system within the pressure cooker beyond the Instructions for use - always
contact a professional service for repairs and use nothing other than original spare parts.
WARNING! INTENDED FOR HEAT TREATMENT OF FOODS IN A PRESSURISED ENVIRONMENT. IMPROPER USE OR
MAINTENANCE CAN CAUSE INJURY!
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INDICATIVE TIMES OF COOKING IN PRESSURE COOKER PRESIDENT
The times of cooking specified below apply when the ideal pressure is set for the chosen kind of food from
the time when steam begins to escape from the operating valve. When this happens, set to low heat. All
these times are indicative and depend on the ingredients, their quantity, quality, initial temperature, type
of heat source, etc. Deviations from the indicated times might occur; you will determine accurate times
based on your own experience.
MEAT
Beef pressure regulator time in min.
Roll 20-30
Roast beef 30-40
Sirloin 30-40
Soup meat 35-40
Tongue 45
Pork
Smoked side 20
Roll 20-30
Boiled pork knuckle 25-30
Roast 30-35
Veal
Roast between 12-15
/
Head between 15
/
Leg between 15-20
/
Tongue between 15-20
/
Lamb and mutton
Leg 30
Poultry
Squab 8-10
Chicken 15
Hen 15-20
Giblets 15
Venison
Rabbit 15
Roasted hare 15
Venison back between 10
/
Hare on pepper 10-15
Venison leg 20-30
FISH, FRUITS AND VEGETABLES
Fish time in min.
Depending on amount 6-10
Potatoes
Sliced salted potatoes 7-9
Potatoes in their jackets 10-15
Fruit
Sliced apples 2-5
Sliced pears 2-5
Vegetables
Spinach 2-3
Bell pepper 3-4
Sliced celery 3-5
Sliced garlic 4
Broccoli 5-6
Sterilised beans 5-6
Kohlrabi 5-6
Carrot 6-8
Asparagus 6-10
Sprouts 8-10
Cut cauliflower 8-9
Cabbage between / 7-12
Red cabbage between / 8-10
Sauerkraut between / 10-12
Whole cauliflower between 15-18
/
SOUPS, LENTILS AND CEREALS
Soups
Mushroom soup 2-5
Chicken broth 30
Oxtail 25-30
Lentils
Soaked peas 10-12
Soaked beans 25-30
Oat and maize Oat and maize
Oat flour 5
Oat flakes 6
Gristles 6
Maize 10
Rice
Rice milk 7-8
Risotto 5-7
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