Operation Manual

FOOD COOKING TIME (MIN) COOKING LEVEL LIQUID ADDED
SOUPS
Broth 20 1 as required
Pea soup 12 1 as required
Vegetable soup 5-8 1 as required
Semolina soup 8 1 as required
Goulash soup 20 1 as required
Chicken broth/hen 40 1 as required
Chicken/pullet 15 1 as required
Potato soup 6 1 as required
Flour soup 12 1 as required
Minestrone 8 1 as required
Oxtail soup 30 1 as required
Beef soup (pot-au-feu) 45 1 as required
Onion soup 4 1 as required
FISH (With trivet)
Whole fish or large fish tail 6 1 in pan up to trivet, *
Fish portions 3 1 in pan up to trivet, *
Large fish fillets 2 1 in pan up to trivet, *
Fish soup 5 1 in pan up to trivet, *
MEAT
Veal joint 30 2 acc. to recipe, *
Knuckle of veal (piece) 45 2 acc. to recipe, *
Knuckle of veal (sliced) 25 2 acc. to recipe, *
Veal stew 20 2 acc. to recipe, *
Veal tongue 40 2 cover completely with water
Veal head 20 2 cover completely with water
Beef joint/Sauerbraten 45 2 acc. to recipe, *
Beef paupiettes (roulades) 13 2 acc. to recipe, *
Sliced beef 12 2 acc. to recipe, *
Beef schnitzel in its own sauce 15 2 acc. to recipe, *
Beef stew/goulash 25 2 acc. to recipe, *
17. COOKING TIME
19