Operation Manual

34
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 Speed 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
Beef Stroganoff....................................7 Min.
Chicken (depends on size/weight) ........20-25 Min.
Collared beef ................................15-20 Min.
Goulash ......................................15-20 Min.
Ham, boiled ..................................30-35 Min.
Ham, roast....................................20-25 Min.
Pork knuckle ................................ 30-40 Min.
Pork roast ....................................25-30 Min.
Pork shank ..................................25-35 Min.
Ribs with sauerkraut
and potatoes.................................. 10-12 Min.
Roast beef ....................................40-50 Min.
Sauerbraten..................................30-35 Min.
Turkey leg ....................................25-35 Min.
Veal roast, rabbit............................ 15-20 Min.
Veal fricassee ......................................5 Min.
Fish/Game
Fish in white wine with potatoes ............6-8 Min.
Haddock ........................................4-6 Min.
Leg of venison ................................ 25-30 Min.
Steamed fish with potatoes ..................6-8 Min.
Stews
Cabbage stew ....................................15 Min.
Irish stew..........................................20 Min.
Lentils (presoaked) with
bacon and potatoes ............................3-5 Min.
Serbian meat and rice stew
with mushrooms .............................. 8-10 Min.
Soups
Beef broth (depends on
meat weight)..................................35-40 Min.
Chicken soup (depends on
size/age of chicken)..........................25-35 Min.
Goulash soup ................................10-15 Min.
Minestrone .................................... 8-10 Min.
Pea soup (not presoaked)..................20-25 Min.
Potato soup......................................5-6 Min.
Pot-au-feu ....................................20-25 Min.
Rice soup ........................................6-8 Min.
Semolina soup ..................................3-5 Min.
Tomato soup with rice ........................6-8 Min.
Vegetable soup ..................................4-8 Min.
Vegetables
Beets .......................................... 15-25 Min.
Black salsify ....................................4-5 Min.
Cabbage (red or white), kale................8-10 Min.
Cauliflower ....................................2-3 Min.
Cauliflower, whole ............................4-6 Min.
Mushrooms......................................6-8 Min.
Peas ..............................................3-4 Min.
Peppers, stuffed................................6-8 Min.
Potatoes, jacket ..............................8-10 Min.
Potatoes, peeled ................................6-8 Min.
12. Cooking times