Operation Manual

FOOD COOKING TIME

(MIN)

COOKING LEVEL LIQUID ADDED

Boiled beef 45 2 acc. to recipe, *

Knuckle of beef 35 2 acc. to recipe, *

Beef tongue 50 2 cover complety with water

Pork joint 40 2 acc. to recipe, *

Sliced pork 13 2 acc. to recipe, *

Knuckle of pork 40 2 acc. to recipe, *

Pork stew/goulash 25 2 acc. to recipe, *

Loin of pork 20 2 acc. to recipe, *

Pickled pork leg 35 2 cover completely with water

Smoked bacon 25 2 cover completely with water

Salted or unsalted bacon 20 2 cover completely with water

LAMB

Roast joint 30 2 acc. to recipe, *

Lamb stew 20 2 acc. to recipe, *

GAME

Hare joint 30 2 acc. to recipe, *

Deer joint 30 2 acc. to recipe, *

Jugged game 18 2 acc. to recipe, *

Sliced game 20 2 acc. to recipe, *

MISCELLANEOUS

Minced meat (pork, lamb or beef) 8 2 acc. to recipe, *

Rabbit (joint, pieces) 30 2 acc. to recipe, *

Tripe 15 2 acc. to recipe, *

Meat broth 30 2 acc. to recipe, *

Meat terrines 15 2 acc. to recipe, *

Warming meat dishes 3 2 acc. to recipe, *

Aspic, jelly 60 2 acc. to recipe, *

POULTRY

Poultry in pieces 8 2 acc. to recipe, *

Whole chicken 15 2 acc. to recipe, *

FRESH VEGETABLES (With trivet or steamer insert)

Artichokes 14 2 up to trivet, *

Leafy vegetables (chard stalks, lettuce) 3 2 up to trivet, *

Cauliflower 3 2 up to trivet, *

Beans 3 2 up to trivet, *