Assessments - 2, GPA: 5 ( )

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Page 10 62.9696.01 OPERATING INSTRUCTIONS T Temperature in food S Start E End Z Time ZG Total cooking time ZS Rise time ZH Holding time ZF Fall-off time Fig. 10 Cooking times 7.4 Some cooking instructions 7.4.1 Meat In all methods for preparing meat together with a sauce, forexample pot roasts, goulash, stews, various jugged meats, braised beef, etc., the meat must first be individually browned, i.e. roasted without pressure. The meat is then cooked with thesauce in the same appliance under pressure. Guide times for cooking under pressure after closing the valve. Beef 15 - 20 min Pork 10 - 15 min Stewed beef dumplings 25 - 35 min Beef goulash 30 - 40 min Beef stew, depending on size of pieces 50 - 70 min Salted or smoked beef tongue 60 - 90 min Smoked pork, depending on size of pieces 30 - 40 min Boiling beef, depending on size of pieces 60 - 90 min Boiled chicken, depending on size of pieces 40 - 50 min Jugged venison 40 - 50 min Jugged venison or jugged pork 50 - 60 min About 15 minutes before the end of the cooking time, switchoff the heating and allow the meat to stand (cooking timesmust be observed). 7.4.2 Cooking ham Bring the water to the boil, place ham in to water and close thelid. Turn temperature controller to 167°F (75°C) and allow tocook overnight. 7.4.3 Hungarian goulash with boiled potatoes and vegetables 20 kg beef 500 g lard 10 kg onions 200 g paprika, salt, pepper 900 g tomato puree 4 l red wine 5 l water 8 kg potatoes • Preheat the pan without bottom grid to 482°F (250°C). • Heat fat. • Thoroughly brown the meat. • Add onions and boil down. • Add paprika, salt, pepper and tomato puree. • Add 4 l of red wine and 5 l of water. • Close the lid. Leave lid regulation and safety valve open(position A). • Wait until steam escapes from lid egulation and safetyvalve. Close the valve (position B). • Set cooking time at 25 min. • After the signal has been given, open steam release valve(V). • Open lid and season goulash again quickly. • Place potatoes/vegetables in perforated GN containers inthe retaining grid of the pan. (Note size of potato/vegetablepieces.) • Close lid. Open lid regulation and safety valve (position A). • Wait until steam escapes from the safety valve. Close lidregulation and safety valve (position B). • Set cooking time to 8 min. • In the case of sensitive vegetables, continue cooking without pressure. • After the signal has been obtained, wait until no more pressure is in the vessel or open steam release valve (V). • Open lid. 7.4.4 Vegetables Cooking times for cooking under pressure in the containersafter closing the valve Fresh artichokes 20 -30 min Beans 8 - 12 min Peas 5 - 8 min Carrots, depending on size when cut 10 - 15 min Cabbage or Savoy cabbage, cut 15 - 25 min Kohlrabi, cut 15 -20 min Celery, cut 10 -15 min Fennel 15 - 20 min Chicory 8 - 12 min Jacket potatoes, depending on size 18 -25 min Boiled potatoes, cut 10 -15 min Red beets, depending on size 70 -90 min Cauliflower, Brussel sprouts, broccoli 4 -6 mi...

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