ELO Praktika Plus XL Mode D'emploi page 13

High
Vegetables
pressure
Beans •
Cauliflower •
Unpeeled potatoes •
Peeled potatoes •
Cabbage
Kohlrabi
Peppers
Red cabbage •
Pickled cabbage •
Celeriac •
Asparagus
Spinach
High
Meat
pressure
Beef olives •
Diced meat •
Goulash •
Meat loaf •
Mince •
Veal joint •
Leg of veal •
Veal cutlet •
Low approx. cooking Added
pressure time in minutes water
8 – 11 350 ml
3 – 5 350 ml
17 300 ml
7 350 ml
• 8 – 10 250 ml
• 4 – 5 300 ml
• 3 – 4 250 ml
8 – 10 250 ml
10 – 15 350-450 ml
10 – 12 350 ml
• 5 – 10 650 ml
• 3 250 ml
approx. cooking Added
time in minutes water
10 – 12 250 ml
5 – 8 250 ml
15 – 25 250 ml
10 – 15 300 ml
6 – 10 250 ml
25 – 30 300 ml
28 – 32 300 ml
8 – 10 250 ml
25
High
Meat
pressure
Veal stew •
Tongue of veal •
Lamb joint •
Stewing beef •
Beef joint •
Beef cutlet •
Tongue of beef •
Rolled ham •
Pork (salted) •
Pork (cured) •
Pork joint •
Pork cutlet •
Leg of pork •
Chicken •
Hare •
Venison medallions •
Partridge •
Jugged venison /
•
hare / boar
Haunch of venison •
Venison cutlet •
E
approx. cooking Added
time in minutes water
P
15 – 23 250-350 ml
15 – 10 PL
Cover with water
25 – 30 250-300 ml
CZ
35 – 45
to taste
35 – 45 350 ml
H
10 – 15 250 ml
RO
45 – 55
Cover with water
15 – 20
Cover with water
GR
14 – 16
Cover with water
17 – 19
BG
Cover with water
20 – 30 250-300 ml
10 – 12
Cover with water
30 350 ml
20 – 30
Cover with water
15 – 20 250-300 ml
5 – 10 250 ml
12 – 20 250 ml
15 – 18 300-350 ml
30 300-350 ml
5 – 10 250 ml
26
UK
F
I