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9| Chart of cooking times
Pork, veal
Cook on 2nd ring and make
sure you add the minimum
quantity of 1/4 l liquid.
No special insert is required.
Beef
Cook on 2nd ring and make
sure you add the minimum
quantity of 1/4 l liquid. A
perforated insert is required
when cooking beef tongue.
Poultry
Cook on 2nd ring and make
sure you add the minimum
quantity of 1/4 l liquid. A
perforated insert is required
with a boiling fowl.
Game
Cook on 2nd ring and make
sure you add the minimum
quantity of 1/4 l liquid. No
special insert is required.
Lamb
Cook on 2nd ring and make
sure you add the minimum
quantity of 1/4 l liquid.
Fish
Cook on 1st ring and make
sure you add the minimum
quantity of 1/4 l liquid. No
insert is needed for ragout
or goulash.
80_5800_6230_001_IFU_Perfect_FUSIONTEC_contents_050319.indd 24
Strips of pork
Pork goulash
Roast pork
Strips of veal
Veal goulash
Whole knuckle of veal
Veal tongue
Roast veal
Meat loaf
Braised beef
Beef tongue
Strips of meat
Goulash
Roulades
Roast beef
Stewing hen
Chicken pieces
Turkey leg
Turkey ragout
Turkey steak
Roast hare
Saddle of hare
Roast venison
Venison goulash
Lamb ragout
Roast lamb
shape
Fish fillets
Whole fish
Ragout or goulash
24
Minutes
5 - 7
10 - 15
20 - 25
Cooking time depends on the size and shape
5 - 7
10 - 15
25 - 30
15 - 20
Cover with water
20 - 25
Cooking time depends on the size and shape
10 - 15
30 - 35
45 - 60
6 - 8
15 - 20
15 - 20
35 - 45
Cooking time depends on the size and shape
20 - 25
Fill pot max. 1/2 full
6 - 8
25 - 30
Depends on the thickness of the legs
6 - 10
same as turkey
2 - 3
15 - 20
10 - 12
25 - 30
15 - 20
20 - 25
The cooking time for mutton is longer
25 - 30
Cooking time depends on the size and
2 - 3
Steamed in own juice
3 - 4
Steamed in own juice
3 - 4
08.03.19 09:36
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