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Wmf Perfect Pro Manual

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ESBGDKFIFRGRITNLNOPLPTRUSESKSICZTRHUHR
33
Soups
Cooking temperature is at
2nd ring. Make sure there
is at least 1/4 l to a ma-
ximum of 1/2 capacity of
cooker. Special insert not
required.
Vegetables
Cooking temperature is at
1
st
ring. Make sure there
is at least 1/4 l of liquid.
For sauerkraut and bee-
troot, no insert required.
For other dishes the per-
forated insert is required.
From the beans onwards
the cooking temperature
increases (2nd ring).
Pulses, Cereals
Make sure there is at least
1/4l to a maximum of 1/2
capacity of cooker.
Using 2 parts water to
1 part cereal. Cereal not
soaked in advanced needs
20 – 30 min. longer.
Fruit
Cooking temperature is
at 2nd ring. Make sure
there is at least 1/4 l of
liquid.
Cooking tipps
and tricks
Minutes
Peas, lentils 12–15 Soaked pulses
Beef broth 25–30 Correct for all meats
Vegetable soup 5–8
Goulash soup 10–15
Chicken soup 20–25 Cooking time dependent on size
Oxtail soup 35
Potato soup 5–6
Aubergines, cucumbers, 2–3 Steamed vegetables keep their colour
tomatoes better
Cauliflower, peppers, leek 3–5
Peas, celeriac, kohlrabi 4–6
Fennel, carrots, 5–8
Savoy cabbage
Beans, curly kale, 7–10
red cabbage
Sauerkraut 10–15
Beetroot 15–25
Potatoes 6–8
Potatoes, cooked 6–10 Potatoes cooked in their skins burst
in their skins if in their skins steam is released fast
Peas, beans lentils 10–15 Cook large beans 10 min longer
Buckwheat, millet 7–10 Cooking time for soaked cereal
Maize, spelt grain 6–15 Cooking time for soaked cereal
Pudding rice 20–25 Cooking temperature at 1
st
ring
Long-grain rice 6–8
Brown rice 12–15
Wheat, rye 10–15 Cooking time for soaked cereal
Cherries, plums 2–5 It is advisable to use the
perforated insert
Apples, pears 2–5 It is advisable to use the
perforated insert
Cooking time begins as soon as the required cooking indicator ring is visible
Times given are guides
Choose preferably shorter times as food can always be cooked longer
Times given result in firmly cooked vegetables
The cooking temperature at 1
st
ring is 110°C and at 2
nd
ring is 119°C
Recipes are to be found at wmf.com
32
Pork and Veale
Cooking temperature is at
2nd ring. Make sure there
is at least 1/4 l of liquid.
Special insert is not requi-
red with any dish.
Beef
Cooking temperature is at
2nd ring. Make sure there
is at least 1/4 l of liquid.
Perforated insert required
for beef tongue.ötigt.ötigt.
Chicken
Cooking temperature is
at 2nd ring and amount
of at least 1/4 l. remain
the same. Perforated
insert needed for boiling
fowl.
Game
Cooking temperature is at
2nd ring. Make sure there
is at least 1/4 l of liquid.
No special insert needed.
Lamb
Cooking temperature is at
2nd ring. Make sure there
is at least 1/4 l of liquid.
Fish
Cooking temperature is at
1st ring. Make sure there
is at least 1/4 l of liquid.
No insert needed for ra-
gout or stew. Otherwise
use solid insert.
Minutes
Pork cut in strips 5 – 4
Ragout of pork 10–15
Joint of pork 20–25 Time depends on size and shape
Veal cut in strips 5–7
Ragout of veal 10–15
Knuckle of veal 25–30
Veal tongue 15–20 Cover with water
Joint of veal 20–25 Time depends on size and shape
Meat loaf 10–15
Marinated joint 30–35
Tongue 45–60
Strips of beef 6–8
Goulash 15–20
Roulades 15–20
Joint of beef 35–45 Time depends on size and shape
Boiling fowl 20–25 Max. 1/2 capacity
Chicken pieces 6–8
Turkey leg 25–30 Depending on size
Turkey ragout 6–10 Depending on size
Turkey escalope 2–3
Rabbit 15–20
Loin of rabbit 10–12
Venison 25–30
Venison stew 15–20
Lamb stew 20–25 Mutton requires longer cooking time
Joint of lamb 25–30 Depends on size and shape
Fillet of fish 2–3 Steamed in own juice
Whole fish 3–4 Steamed in own juice
Ragout or stew 3–4
12. Cooking time chart
… 18 …


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