WMF Perfect Ultra Pro Instrucciones De Manejo página 30

12. Cooking time chart
Pork and Veale
Cooking temperature is at
2nd ring. Make sure there
is at least 1/4 l of liquid.
Special insert is not requi-
red with any dish.
Beef
Cooking temperature is at
2nd ring. Make sure there
is at least 1/4 l of liquid.
Perforated insert required
for beef tongue.ötigt.ötigt.
Chicken
Cooking temperature is
at 2nd ring and amount
of at least 1/4 l. remain
the same. Perforated
insert needed for boiling
fowl.
Game
Cooking temperature is at
2nd ring. Make sure there
is at least 1/4 l of liquid.
No special insert needed.
Lamb
Cooking temperature is at
2nd ring. Make sure there
is at least 1/4 l of liquid.
Fish
Cooking temperature is at
1st ring. Make sure there
is at least 1/4 l of liquid.
No insert needed for ra-
gout or stew. Otherwise
use solid insert.
Pork cut in strips
Ragout of pork
Joint of pork
Veal cut in strips
Ragout of veal
Knuckle of veal
Veal tongue
Joint of veal
Meat loaf
Marinated joint
Tongue
Strips of beef
Goulash
Roulades
Joint of beef
Boiling fowl
Chicken pieces
Turkey leg
Turkey ragout
Turkey escalope
Rabbit
Loin of rabbit
Venison
Venison stew
Lamb stew
Joint of lamb
Fillet of fish
Whole fish
Ragout or stew
Minutes
5 – 4
10–15
20–25 Time depends on size and shape
5–7
10–15
25–30
15–20 Cover with water
20–25 Time depends on size and shape
10–15
30–35
45–60
6–8
15–20
15–20
35–45 Time depends on size and shape
20–25
Max. 1/2 capacity
6–8
25–30 Depending on size
6–10 Depending on size
2–3
15–20
10–12
25–30
15–20
20–25 Mutton requires longer cooking time
25–30
Depends on size and shape
2–3
Steamed in own juice
3–4
Steamed in own juice
3–4
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