Operating Instructions
EN
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39
Operating Instructions
11
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Cooking time chart
Food
Time
Notes
Pork and veal
Cook at 1st ring; minimum fill level 1/4 l liquid; no special insert required
Sliced pork
Pork goulash
Roast pork
Sliced veal
Veal goulash
Veal shank - one piece
Veal tongue
Roast veal
5 - 7
10 - 15
20 - 25
5 - 7
10 - 15
25 - 30
15 - 20
20 - 25
-
-
Cooking time depends on size and shape
-
-
-
Cover with water
Cooking time depends on size and shape
Beef
Cook at 2nd ring; minimum fill level 1/4 l liquid; a perforated insert is used for cow tongue
Meat loaf
Marinated
pot roast
Cow tongue
Sliced meat goulash
Meat rolls
Roast beef
10 - 15
30 - 35
45 - 60
6 - 8
15 - 20
15 - 20
35 - 45
-
-
-
-
-
-
Cooking time depends on size and shape
Poultry
Cook at 2nd ring; minimum fill level 1/4 l liquid; a perforated insert is used for stewing hen
Stewing hen
Chicken pieces
Turkey leg
Turkey ragout
Turkey escalope
20 -25
6 -8
25 -30
6 -10
2 -3
max. 1/2 filling quantity
-
Depends on the thickness of the drumstick
The same for turkey
-
Game
Cook at 2nd ring; minimum fill level 1/4 l liquid; no special insert required
Roast rabbit
Saddle of rabbit
Roast venison
Venison goulash
15 -20
10 -12
25 -30
15 -20
-
-
-
-
Lamb
Cook at 2nd ring; minimum fill level 1/4 l liquid; no special insert required
Lamb ragout
Lamb roast
20 -25
25 -30
Mutton has longer cooking time
Cooking time depends on size and shape
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80 5800 6330 | 001
Operating Instructions
