Operation Manual

74
Food Cooking time (min.) Cooking level Liquid added
Fresh Fruit (with trivet)
Pears, apples, peaches,
plums, apricots, very ripe 2 2 up to trivet (at least 100 ml / 4 oz)
plums, apricots, still hard 4 2 up to trivet (at least 100 ml / 4 oz)
Quinces 10 2 up to trivet (at least 100 ml / 4 oz)
Chestnuts 12 2 up to trivet (at least 100 ml / 4 oz)
Frozen vegetables, not thawed (with trivet)
Spinach leaves (pack of 500 g) 10 2 only to trivet
Cauliflower, in florets 6 2 only to trivet
Beans 5 2 only to trivet
Broccoli, in florets 5 2 only to trivet
Sugar peas 4 2 only to trivet
Brussels sprouts 3 2 only to trivet
Red cabbage, cooked (500 g red cabbage) 12 2 only to trivet
Spinach, chopped (500 g package)
(without trivet) 10 2
Preparation time for ready-to-serve frozen meals
In plastic packs:
Meat, whole meals, small packs 10 2 cover pack halfway with water
Meat, whole meals, large packs 12 2 cover pack halfway with water
Dried food
(Self-dried food must be soaked overnight. Commercially available dried foods need not be soaked.)
Apricots, peaches, plums 2 2 just cover with water
Apples in slices 3 2 just cover with water
Whole pears (presoaked) 4 2 just cover with water
Chestnuts 20 2 just cover with water
Beans (presoaked) 12 2 just cover with water
Miscellaneous
Vegetable terrines 15 2 water up to trivet
Puddings, large portions 14 2 water up to trivet
Puddings, small individual portions 8 2 water up to trivet
U.S. cups Fluid ounces Metric
1
/
4
cup 2 oz 60 ml
1
/
3
cup 2
2
/
3
oz 80 ml
1
/
2
cup 4 oz 120 ml
2
/
3
cup 5
1
/
3
oz 160 ml
3
/
4
cup 6 oz 180 ml
1 cup 8 oz 240 ml
1
1
/
4
cups 10 oz 300 ml
1
1
/
3
cups 10
2
/
3
oz 325 ml
1
1
/
2
cups 12 oz 355 ml
U.S. cups Fluid ounces Metric
1
2
/
3
cups 13
1
/
3
oz 385 ml
1
3
/
4
cups 14 oz 415 ml
2 cups 16 oz 475 ml
2
1
/
2
cups 20 oz 595 ml
3 cups 24 oz 710 ml
4 cups (1qt) 32 oz 950 ml
6 cups (1
1
/
2
qt) 48 oz 1420 ml
8 cups (2qt) 64 oz 1900 ml
P18995_GA_Duromatic_053_078 26.01.2010 11:44 Uhr Seite 74