MWf perfect pro, Operating Instructions Manual

Page: 32 / 321

32
Pork and Veale
Cooking temperature is at
2nd ring. Make sure there
is at least 1/4 l of liquid.
Special insert is not re-
quired with any dish.
Beef
Cooking temperature is at
2nd ring. Make sure there
is at least 1/4 l of liquid.
Perforated insert required
for beef tongue.ötigt.ötigt.
Chicken
Cooking temperature is
at 2nd ring and amount
of at least 1/4 l. remain
the same. Perforated insert
needed for boiling fowl.
Game
Cooking temperature is at
2nd ring. Make sure there
is at least 1/4 l of liquid.
No special insert needed.
Lamb
Cooking temperature is at
2nd ring. Make sure there
is at least 1/4 l of liquid.
Fish
Cooking temperature is at
1st ring. Make sure there
is at least 1/4 l of liquid.
No insert needed for
ragout or stew. Otherwise
use solid insert.
Minutes
Pork cut in strips 5 – 4
Ragout of pork 10–15
Joint of pork 20–25 Time depends on size and shape
Veal cut in strips 5–7
Ragout of veal 10–15
Knuckle of veal 25–30
Veal tongue 15–20 Cover with water
Joint of veal 20–25 Time depends on size and shape
Meat loaf 10–15
Marinated joint 30–35
Tongue 45–60
Strips of beef 6–8
Goulash 15–20
Roulades 15–20
Joint of beef 35–45 Time depends on size and shape
Boiling fowl 20–25 Max. 1/2 capacity
Chicken pieces 6–8
Turkey leg 25–30 Depending on size
Turkey ragout 6–10
Turkey escalope 2–3
Rabbit 15–20
Loin of rabbit 10–12
Venison 25–30
Venison stew 15–20
Lamb stew 20–25 Mutton requires longer cooking time
Joint of lamb 25–30 Depends on size and shape
Fillet of fish 2–3 Steamed in own juice
Whole fish 3–4 Steamed in own juice
Ragout or stew 3–4
12. Cooking time chart