25
FRES
EN DE
ITZHBGCSDAELFIHUHRJAKONLNOPLPTRUSKSLSVTR
Soups
Cook on 2nd ring and
ensure you have filled
with between 1/4 l liquid
and max. 1/2 capacity. No
special insert is required.
Vegetables
Cook on 1st ring and make
sure you add at least 1/4 l
liquid. No insert is required
for sauerkraut or beetroot.
The perforated insert must
be used for all other dishes.
For beans, the cooking
temperature increases
(2nd ring).
Pulses, grains
Cook on 2nd ring and
ensure you have filled with
between min. 1/4 l liquid
and max. 1/2 capacity. Add
two parts water for one
part grain. Unsoaked grains
must be cooked for 20–30
minutes longer. Cook rice
pudding on 1st ring.
Fruit
Cook on 1st ring and make
sure you add the minimum
quantity of 1/4 l liquid.
Cooking tips and tricks
Minutes
Pea soup, lentil soup 12 - 15 Soaked pulses
Meat broth 25 - 30 Applies to all kinds of meat
Vegetable soup 5 - 8
Goulash soup 10 - 15
Chicken soup 20 - 25 The cooking time depends on the size
Potato soup 5 - 6
Oxtail soup 35
Aubergines, cucumbers and Vegetables cooked in steam
Tomatoes 2 - 3 are not leached as quickly
Cauliflower, pepper, leek 3 - 5
Peas, celery, kohlrabi 4 - 6
Fennel, carrots, savoy cabbage 5 - 8
Beans, green cabbage,
red cabbage 7 - 1
Sauerkraut 10 - 15
Beetroot 15 - 25
Boiled potatoes 6 - 8 Potatoes cooked in their skins burst
Potatoes in their skin 6 - 10 the steam is released too quickly
Peas, beans, lentils 10 - 15 Cook broad beans for a further 10 minutes
Buckwheat, millet 7 - 10 Cooking time for soaked grains
Maize, rice, green spelt 6 - 15 Cooking time for soaked grains
Rice pudding 20 - 25 On the 1st ring
Long grain rice 6 - 8
Wholemeal rice 12 - 15
Wheat, rye 10 - 15 Cooking time for soaked grains
Cherries, plums 2 - 5 Perforated insert is recommended
Apples, pears 2 - 5 Perforated insert is recommended
/ The cooking time begins once the designated ring is visible on the cooking indicator
/ The specified cooking times are guide values
/ Choose shorter cooking times, as you can always extend the cooking time if required
/ The cooking times specified for vegetables are for “al dente” consistency
/ The cooking temperature on the 1st ring is 107°C and on the 2nd ring is 114°C
80_5800_6230_001_IFU_Perfect_FUSIONTEC_contents_050319.indd 25 08.03.19 09:36
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