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Category Food Minutes
Steam
pressure
Steaming tray
Poultry (500 g)
Duck - breast or drumstick 15-18 2 ---
Goose - breast or drumstick 25-30 2 ---
Chicken - breast or drumstick 15-20 2 ---
Turkey - breast or drumstick 15-20 2 ---
Fish (1000 g)
Trout 5-7 1 yes
Redfish (golden) 7-9 1 yes
Cod 7-9 1 yes
Salmon fillet 7-8 1 yes
King prawns 3-4 1 yes
Redfish (red) 7-9 1 yes
Haddock 7-8 1 yes
Plaice fillet 4-5 1 yes
Saithe fillet 7-9 1 yes
Sole 4-5 1 yes
Game (500 g)
Roast hare / rabbit 15 2 ---
Roast venison 20-25 2 ---
Venison goulash 15-20 2 ---
Venison 20-22 2 ---
Saddle of venison 15-17 2 ---
Wild boar roast 25-30 2 ---
Wild boar goulash 15-20 2 ---
Lamb (500 g)
Roast lamb 20-25 2 ---
Lamb stew 10-15 2 ---
Pork meat (500 g)
Kassel ribs 10-15 2 ---
Roast pork 30-35 2 ---
Pork fillet 10-12 2 ---
Pork goulash 10-15 2 ---
Knuckle of pork 30-40 2 ---
Beef (500 g)
Veal cut into strips 6-8 2 ---
Roast veal 20-30 2 ---
Veal fillet and veal goulash 10-15 2 ---
Beef goulash 15-20 2 ---
Beef brisket 20 2 ---
Beef roulades and fillet 15-20 2 ---
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