EN
40
64.1168.0790 I 002
Operating Instructions
Food
Time
Notes
Fish
Cook at 1st ring; minimum filling quantity 1/4 l liquid; no insert is required for ragout and goulash, otherwi-
se use unperforated insert
Fish fillet
Whole fish
Ragout or goulash
2 -3
3 -4
3 -4
Steamed in its own juice
Steamed in its own juice
-
Soups
Cook at 2nd ring; at least 1/4 l liquid up to 1/2 pot content, no insert needed
Pea soup, lentil soup
Meat broth
Vegetable soup
Goulash soup
Chicken soup
Potato soup
Oxtail soup
12 - 15
25 - 30
5 - 8
10 - 15
20 - 25
5 - 6
35
Soaked legumes
Applicable to all types of meat
-
-
Cooking time depends on the size
-
-
Vegetables
Cook at 1st ring; minimum filling quantity 1/4 l liquid, no insert is necessary for sauerkraut and beets, all
other foods require the perforated insert; cook at 2nd ring for beans and more
Eggplant, cucumber and
tomatoes
cauliflower, peppers, leeks
peas, celery, kohlrabi
fennel, carrots, savoy cabbage
Beans, kale, red cabbage
sauerkraut
beets
salted potatoes
potatoes with peel
2 - 3
3 - 5
4 - 6
5 - 8
7 - 10
10 - 15
15 - 25
6 - 8
6 - 10
Vegetables cooked in steam are not drained as
quickly
-
-
-
2. Ring
2. Ring
2. Ring
2. Ring, boiled potatoes burst if they are
steamed off quickly
Legumes
Cook at 2nd ring; at least 1/4 l liquid with max. 1/2 pot content; 2 parts water to 1 part grain; cook not
soaked grain 20-30 min. longer; cook rice pudding at 1st ring
Peas, beans, lentils
buckwheat, millet
corn, rice, green spelt
rice pudding
long grain rice
brown rice
wheat, rye
10 - 15
7 - 10
6 - 15
20 - 25
6 - 8
12 - 15
10 - 15
Cook thick beans 10 min. longer
Cooking time for soaked grain
Cooking time for soaked grain
Cook at 1st ring
-
-
Cooking time for soaked grain
Fruit
Cook at 1st ring; minimum filling quantity 1/4 l liquid
cherries, plums
apples, pears
2 - 5
2 - 5
Perforated insert is recommended
Perforated insert is recommended
