Operation Manual

20
Food
30 2
Lamb
Lamb joint
Lamb stew (goulash)
20 2
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
82
Poultry
Jointed poultry
Whole chicken
15 2
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
30 2
30 2
18 2
Game
Hare joint
Venison joint
Game stew
Game "geschnetzeltes" 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
82
30 2
15 2
30 2
15 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
acc. to recipe, at least 50 ml
32
Miscellaneous
Three-way mince
Rabbit (joint, pieces)
Tripe
Meat stock (meat broth)
Meat terrines
Stews and hotpots (see cooking
times for individual ingredients)
Heating up meat dishes
Meat in aspic/jelly
60 2
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
61
31
21
Fish (with trivet)
Whole fish, e.g. pike
or large tail piece
Fish portions, e.g. cod
Large fillets of fish, e.g. halibut
Fish stock (fish broth)
51
in pan up to trivet
in pan up to trivet
in pan up to trivet
in pan up to trivet
Fresh Vegetables (with trivet or steamer insert)
Artichokes 14 2
3
2
3
2
3
2
2
2
6
2
6
2
2
2
3
2
6/2
2
32
72
Leafy vegetables (chard stalks, lettuce, chard)
Cauliflower
Beans
Broccoli
Fennel
White cabbage, halved 6
Carrots
12
Chestnuts
Sugar peas
Kohlrabi (kale turnip) halved / sliced
Leek, sliced
Corn cobs
3
2
up to trivet, at least 100 ml
up to trivet, at least 100 ml
up to trivet, at least 100 ml
up to trivet, at least 100 ml
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet, at least 100 ml
up to trivet, at least 100 ml
up to trivet, at least 100 ml
up to trivet, at least 100 ml
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet, at least 100 ml
up to trivet, at least 100 ml
P20816_GA_Duromatic_001_026:RZ GA Duromatic d 01-2007 28.10.2010 11:27 Uhr Seite 20
Cooking time
(min.)
Cooking
time
Liquid added
6