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