15| COOKING TIME CHART QUICK COOKING
Food Cooking time Notes
PORK AND VEAL
COOK AT 1ST RING; MINIMUM FILL LEVEL 1/4 L LIQUID;
NO SPECIAL INSERT REQUIRED
Sliced pork 5 – 7 min —
Pork goulash 10 – 15 min —
Roast pork 20 – 25 min Cooking time depends on size and shape
Sliced veal 5 – 7 min —
Veal goulash 10 – 15 min —
Veal shank - one piece 25 – 30 min —
Veal tongue 15 – 20 min Cover with water
Roast veal 20 – 25 min Cooking time depends on size and shape
BEEF
COOK AT 2ND RING; MINIMUM FILL LEVEL 1/4 L LIQUID;
A PERFORATED INSERT IS REQUIRED FOR OX TONGUE
Meat loaf 10 – 15 min —
Marinated pot roast 30 – 35 min —
Ox tongue 45 – 60 min —
Sliced meat 6 – 8 min —
Goulash 15 – 20 min —
Meat rolls 15 – 20 min —
Roast beef 35 – 45 min Cooking time depends on size and shape
POULTRY
COOK AT 2ND RING; MINIMUM FILL LEVEL 1/4 L LIQUID;
A PERFORATED INSERT IS REQUIRED FOR STEWING HEN
Stewing hen 20 – 25 min max. 1/2 fill level
Chicken pieces 6 – 8 min —
Turkey leg 25 – 30 min Depends on the thickness of the drumstick
Turkey ragout 6 – 10 min The same for turkey
Turkey escalope 2 – 3 min —
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