24
Pork and Veale
C
ooking temperature is at
2nd ring. Make sure there
i
s at least 1/4 l of liquid.
Special insert is not re-
quired 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
ragout 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
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
11. Cooking time chart
