Operation Manual

FISSLER VITAVIT
®
32
The cooking times shown here are intended as
guidelines and apply to an amount suitable for
4 portions, cooked at Speed Setting II. Using
Gentle Setting I will increase the cooking time
by about 50%, but this will still be far less than
would be necessary with conventional 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 Min.
Beef Stroganoff................................ 7
Chicken (depends on size/weight) ......... 20-25
Collared beef .................................. 15-20
Goulash ......................................... 15-20
Ham, boiled.................................... 30-35
Ham, roast ..................................... 20-25
Pork knuckle ................................. 30-40
Pork roast...................................... 25-30
Pork shank..................................... 25-35
Ribs with sauerkraut and potatoes ....... 10-12
Roast beef ...................................... 40-50
Sauerbraten.................................... 30-35
Turkey leg...................................... 25-35
Veal roast, rabbit............................. 15-20
Veal fricassee .................................. 5
Fish/Game Min.
Fish in white wine with potatoes........... 6-8
Haddock........................................ 4-6
Leg of venison ................................. 25-30
Steamed fish with potatoes ................. 6-8
Stews Min.
Cabbage stew .................................. 15
Irish stew ....................................... 20
Lentils (presoaked) with bacon and
potatoes......................................... 3-5
Serbian meat and rice stew with
mushrooms..................................... 8-10
Soups Min.
Beef broth (depends on meat weight)..... 35-40
Chicken soup (depends on size/age
of chicken) ..................................... 25-35
Goulash soup .................................. 10-15
Minestrone ..................................... 8-10
Pea soup (not presoaked)................... 20-25
Potato soup .................................... 5-6
Pot-au-feu...................................... 20-25
Rice soup ....................................... 6-8
Semolina soup ................................. 3-5
Tomato soup with rice ....................... 6-8
Vegetable soup................................. 4-8
Vegetables Min.
Beets............................................. 15-25
Black salsify ................................... 4-5
Cabbage (red or white), kale............... 8-10
Cauliflower..................................... 2-3
Cauliflower, whole............................ 4-6
12. Cooking times