24
9| Chart of cooking times
Pork, veal
Cook on 2nd ring and make
sure you add the minimum
quantity of 1/4 l liquid.
No special insert is required.
Beef
Cook on 2nd ring and make
sure you add the minimum
quantity of 1/4 l liquid. A
perforated insert is required
when cooking beef tongue.
Poultry
Cook on 2nd ring and make
sure you add the minimum
quantity of 1/4 l liquid. A
perforated insert is required
with a boiling fowl.
Game
Cook on 2nd ring and make
sure you add the minimum
quantity of 1/4 l liquid. No
special insert is required.
Lamb
Cook on 2nd ring and make
sure you add the minimum
quantity of 1/4 l liquid.
Fish
Cook on 1st ring and make
sure you add the minimum
quantity of 1/4 l liquid. No
insert is needed for ragout
or goulash.
Strips of pork 5 - 7
Pork goulash 10 - 15
Roast pork 20 - 25 Cooking time depends on the size and shape
Strips of veal 5 - 7
Veal goulash 10 - 15
Whole knuckle of veal 25 - 30
Veal tongue 15 - 20 Cover with water
Roast veal 20 - 25 Cooking time depends on the size and shape
Meat loaf 10 - 15
Braised beef 30 - 35
Beef tongue 45 - 60
Strips of meat 6 - 8
Goulash 15 - 20
Roulades 15 - 20
Roast beef 35 - 45 Cooking time depends on the size and shape
Stewing hen 20 - 25 Fill pot max. 1/2 full
Chicken pieces 6 - 8
Turkey leg 25 - 30 Depends on the thickness of the legs
Turkey ragout 6 - 10 same as turkey
Turkey steak 2 - 3
Roast hare 15 - 20
Saddle of hare 10 - 12
Roast venison 25 - 30
Venison goulash 15 - 20
Lamb ragout 20 - 25 The cooking time for mutton is longer
Roast lamb 25 - 30 Cooking time depends on the size and
shape
Fish fillets 2 - 3 Steamed in own juice
Whole fish 3 - 4 Steamed in own juice
Ragout or goulash 3 - 4
Minutes
80_5800_6230_001_IFU_Perfect_FUSIONTEC_contents_050319.indd 24 08.03.19 09:36
To Next Page
Loading...
Need help?
General
