WMF PERFECT PLUS, Operating Instructions Manual

Page: 24 / 253

24
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
11. Cooking time chart
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