Manual Kuhn Rikon Duromatic (page 16 of 22) (English)

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Poultry

Poultry in pieces 8 2 acc. to recipe, at least 50 ml / 2 oz

Whole chicken 15 2 acc. to recipe, at least 50 ml / 2 oz

Game

Hare joint 30 2 acc. to recipe, at least 50 ml / 2 oz

Deer joint 30 2 acc. to recipe, at least 50 ml / 2 oz

Jugged game 18 2 acc. to recipe, at least 50 ml / 2 oz

Sliced game 20 2 acc. to recipe, at least 50 ml / 2 oz

Miscellaneous

Minced meat

(pork, lamb or beef) 8 2 acc. to recipe, at least 50 ml / 2 oz

Rabbit (joint, pieces) 30 2 acc. to recipe, at least 50 ml / 2 oz

Tripe 15 2 acc. to recipe, at least 50 ml / 2 oz

Meat broth 30 2 acc. to recipe, at least 50 ml / 2 oz

Meat terrines 15 2 acc. to recipe, at least 50 ml / 2 oz

Stews and hot pots (see cooking times for individual ingredients)

Warming meat dishes 3 2 acc. to recipe, at least 50 ml / 2 oz

Aspic, jelly 60 2 acc. to recipe, at least 50 ml / 2 oz

Fish (with trivet)

Whole fish (e.g. pike)

or large fish tail 6 1 in pan up to trivet

Fish portions (e.g. cod) 3 1 in pan up to trivet

Large fish fillets (e.g. halibut) 2 1 in pan up to trivet

Fish soup 5 1 in pan up to trivet

Fresh vegetables (with trivet or steamer insert)

Artichokes 14 2 up to trivet (at least 100 ml / 4 oz)

Leafy vegetables

(chard stalks, lettuce, chard) 3 2 up to trivet (at least 100 ml / 4 oz)

Cauliflower 3 2 up to trivet (at least 100 ml / 4 oz)

Beans 3 2 up to trivet (at least 100 ml / 4 oz)

Broccoli 2 2 up to trivet (at least 100 ml / 4 oz)

Fennel 6 2 up to trivet (at least 100 ml / 4 oz)

White cabbage, halved 6 2 up to trivet (at least 100 ml / 4 oz)

Chestnuts 12 2 up to trivet (at least 100 ml / 4 oz)

Sugar peas 3 2 up to trivet (at least 100 ml / 4 oz)

Kohlrabi (kale turnip)

halved / sliced 6/2 2 up to trivet (at least 100 ml / 4 oz)

Leek, sliced 3 2 up to trivet (at least 100 ml / 4 oz)

Corn cobs 7 2 up to trivet (at least 100 ml / 4 oz)

Sweet peppers, sliced / paprika 3 2 up to trivet (at least 100 ml / 4 oz)

Swedes, quartered 12 2 up to trivet (at least 100 ml / 4 oz)

Swedes, sliced 5 2 up to trivet (at least 100 ml / 4 oz)

Beetroot 25 2 up to trivet (at least 100 ml / 4 oz)

Brussels sprouts 4 2 up to trivet (at least 100 ml / 4 oz)

Red cabbage 10 2 up to trivet (at least 100 ml / 4 oz)

Carrots 6 2 up to trivet (at least 100 ml / 4 oz)

Sauerkraut, raw 30 2 up to trivet (at least 100 ml / 4 oz)

Black salsify 12 2 up to trivet (at least 100 ml / 4 oz)

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Others manual(s) of Kuhn Rikon Duromatic

Kuhn Rikon Duromatic Manual - English - 100 pages

Kuhn Rikon Duromatic User Manual - English, German, French, Italian, Spanish - 139 pages

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