Operation Manual

19
FISSLER BLUE-POINT
The cooking times shown here are intended as guide-
lines and apply to an amount suitable for 4 portions,
cooked at the Fast Setting. Using the Gentle Setting
will increase the cooking time by about 50 %, but this
will still be far less than would be necessary with con-
ventional cooking. The exact cooking times depend
upon the size and freshness of the food. It won’t take
long for you to develop a feeling for this.
Meat
Pork shank ................................. 30-40 min.
Goulash ..................................... 15-20 min.
Chicken
(depending on size and weight) ........ 20-25 min.
Veal, sliced ................................. 6 min.
Veal roast, rabbit ......................... 15-20 min.
Veal fricassee .............................. 5 min.
Turkey leg .................................. 25-35 min.
Roast beef .................................. 40-50 min.
Ribs with sauerkraut and
potatoes ..................................... 10-12 min.
Roulade ..................................... 15-20 min.
Sauerbraten ................................ 30-35 min.
Roast ham .................................. 20-25 min.
Cooked ham ................................ 30-35 min.
Pork roast .................................. 25-30 min.
Pork hocks ................................. 25-35 min.
Fish, venison
Steamed fish with potatoes ............. 6-8 min.
Fish in white wine sauce
with potatoes ............................... 6- 8 min.
Leg of deer ................................. 25-30 min.
Haddock .................................... 4-6 min.
Stew
Cabbage stew .............................. 15 min.
Lentils (pre-soaked)
with bacon and potatoes ................ 3-5 min.
Pichelsteiner stew ......................... 20 min.
Serbian beef stew with mushrooms ... 8-10 min.
Soups
Vegetable soup ............................. 4-8 min.
Semolina soup ............................. 3-5 min.
Goulash soup .............................. 10-15 min.
Potato soup ................................ 5-6 min.
Clear broth ................................. 20-25 min.
Minestrone ................................. 8-10 min.
Pot-au-feu .................................. 20-25 min.
Rice soup ................................... 6-8 min.
Beef broth
(depending on meat weight) ............ 35-40 min.
Chicken soup
(depending on size and age) ............ 25-35 min.
Tomato soup with rice ................... 6-8 min.
Vegetables
Cauliflower
(depending on variety) ................... 2-3 min.
Cauliflower, whole
(depending on variety) ................... 4-6 min.
Fresh peas .................................. 3-4 min.
Mixed vegetables .......................... 5-6 min.
Potatoes, with jacket ..................... 8-10 min.
Potatoes, peeled ........................... 6-8 min.
Peppers, stuffed .......................... 6-8 min.
Mushrooms ................................. 6-8 min.
Beetroot ..................................... 15-25 min.
Cabbage (red or white), kale ........... 8-10 min.
Sauerkraut ................................. 2-3 min.
Black salsify ............................... 4-5 min.
12. Cooking times
070405-BluePoint_Eng.qxd 25.05.2007 7:54 Uhr Seite 19