Operation Manual

22
Food
Cooking time
(min.)
Cooking level
Addition of liquid
22
42
10 2
Fresh Fruit (with trivet)
Pears, apples, peaches, plums,
apricots, very ripe
Plums, apricots, still hard
Quinces
Chestnuts
12 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)
Frozen vegetables, not thawed (with trivet)
Spinach leaves (pack of 500 g) 10 2
62
52
52
42
32
12 2
only to trivet
only to trivet
only to trivet
only to trivet
only to trivet
only to trivet
only to trivet
Cauliflower, in florets
Beans
Broccoli, in florets
Sugar peas
Brussels sprouts
Red cabbage, cooked (500 g red
cabbage)
Spinach, chopped (500 g pack)
(without trivet)
10 2
Preparation time for ready-to-serve frozen meals
In plastic packs:
Meat, whole meals, small packs 10 2
Meat, whole meals, large packs 12 2
cover pack halfway with water
cover pack halfway with water
Dried food
(Self-dried food must be soaked overnight. Commercially available dried foods need not be
soaked.)
22
32
42
20 2
Apricots, peaches, plums
Apples in slices
Whole pears (pre-soaked)
Chestnuts
Beans (pre-soaked)
12 2
just cover with water
just cover with water
just cover with water
just cover with water
just cover with water
15 2
14 2
Miscellaneous
Vegetable terrines
Puddings, large portions
Puddings, small individual portions
82
water up to trivet
water up to trivet
water up to trivet
P20816_GA_Duromatic_001_026:RZ GA Duromatic d 01-2007 28.10.2010 11:27 Uhr Seite 22