Operation Manual

19
ENG
15.
Table of cooking times
The cooking times listed in the following tables may vary slightly
according to food type, storage and quality.
Food
Cooking time
(min.)
Liquid added
20 1 as required
12 1 as required
5-8 1 as required
81as required
20 1 as required
40 1 as required
15 1 as required
61as required
12 1 as required
81as required
30 1 as required
45 1 as required
Soups
Stock
Pea soup
Vegetable soup, depending on
size of veg.
Semolina soup
Goulash soup
Chicken soup, boiler
Chicken
Potato soup
Flour soup
Minestrone
Oxtail soup
Boiled beef soup (meat broth)
Onion soup
41as required
30 2
45 2
25 2
20 2
40 2
20 2
45 2
13 2
12 2
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
cover completely with water
cover completely with water
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
15 2
25 2
45 2
35 2
50 2
40 2
13 2
40 2
25 2
20 2
35 2
25 2
Meat
Veal joint
Knuckle of veal (piece)
Knuckle of veal (sliced)
Veal stew (goulash)
Veal tongue
Veal head
Beef joint/pot roast
Beef olives
Beef "geschnetzeltes"
Beef schnitzel in own jus
Beef stew (goulash)
Boiled beef
Knuckle of beef
Ox tongue
Pork joint
Pork "geschnetzeltes"
Knuckle of pork
Pork stew (goulash) Loin
of pork
Pickled pork leg
Smoked bacon
Salted or unsalted bacon
20 2
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
cover completely with water
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
cover completely with water
cover completely with water
cover completely with water
P20816_GA_Duromatic_001_026:RZ GA Duromatic d 01-2007 28.10.2010 11:27 Uhr Seite 19
Cooking
time