Operation Manual

31
EN Omni Perfect
BEEM - Elements of Lifestyle
Notes on cooking times
Food Cooking
level
Cooking time
in minutes
Meat, poultry, sh
Roast pork III 25-30
Pork goulash III 15-20
Roast veal III 15-20
Beef goulash III 15-20
Beef stew (leg slices) III 20-25
Roast beef III 30-40
Soup poultry III 25-35
Chicken breast II 10-15
Fish let I 5-8
Crustaceans, mussels, shrimps I 3-6
Vegetables in the steam insert
Cauliower in orets I 2-3
Green beans, fresh I 4-7
Turnip cabbage in pieces II 4-8
White cabbage, red cabbage, savoy cabbage,
chopped
II 7-10
Potatoes, quartered II 8-10
Potatoes, whole III 12-15
Peas and beans
Lentils II 10-15
Peas II 12-16
White beans II 12-16
Rice II 6-10
Buckwheat II 5-8
NOTE
Cooking begins as soon as steam escapes evenly from the regulating valve. ►
The cool-down time is also part of the cooking time. ►