WMF PerfectPlus Bedienungsanleitung Seite 18

Cooking time chart
Pork and Veale
Pork cut in strips
Cooking temperature is
Ragout of pork
at 2 nd ring. Make sure there
is at least 1 / 4 l of liquid. Joint of pork
Veal cut in strips
Special insert is not required
Ragout of veal
with any dish.
Knuckle of veal
Veal tongue
Joint of veal
Beefe
Meat loaf
Cooking temperature is
Marinated joint
at 2 nd ring. Make sure there
is at least 1 / 4 l of liquid.
Tongue
Strips of beef
Perforated insert required for
Goulash
beef tongue.
Roulades
Joint of beef
Chickene
Boiling fowl
Cooking temperature is
Chicken pieces
at 2 nd ring. Make sure there
is at least 1 / 4 l of liquid. Turkey leg
Turkey ragout
Perforated insert needed for
Turkey escalope
boiling fowl.
Gameu
Rabbit
Cooking temperature is
Loin of rabbit
at 2 nd ring. Make sure there
is at least 1 / 4 l of liquid. Venison
Venison stew
No special insert needed.
Lambu
Lamb stew
Cooking temperature is
Joint of lamb
at 2 nd ring. Make sure there
is at least 1 / 4 l of liquid.
Caution:
The rings given refer to
the two orange rings and
not to the yellow pressure
Minutese
indicator ring.
5 - 7
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. ) capacity
6 - 8
25 - 30 depending on size
6 - 10
2 - 3
15 - 20
10 - 12
25 - 30
15 - 20
20 - 25 Mutton requires longer cooking time
25 - 30 Depends on size and shape
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Minutese
Peas, lentils 12 - 15 soaked pulses
Beef broth 25 - 30 correct for all meats
Vegetable soup 5 - 8
Goulash soup 10 - 15
Chicken soup 20 - 25 Cooking time dependent on size
Oxtail soup 35
Potato soup 5 - 6
Aubergines, cucumbers, 2 - 3 Steamed vegetables keep their colour
tomatoes better
Cauliflower, peppers, leek 3 - 5
Peas, celeriac, kohlrabi 4 - 6
Fennel, carrots, 5 - 8
Savoy cabbage
Beans, curly kale, 7 - 10
red cabbage
Sauerkraut 10 - 15
Beetroot 15 - 25
Potatoes 6 - 8
Potatoes cooked 6 - 10 Potatoes cooked in their skins burst if
in their skins steam is released fast.
Fillet of fish 2 - 3 Steamed in own juice
Whole fish 3 - 4 Steamed in own juice
Ragout or stew 3 - 4
Peas, beans lentils 10 - 15 Cook large beans 10 min longer
Buckwheat, millet 7 - 10 Cooking time for soaked cereal
Maize, spelt grain 6 - 15 Cooking time for soaked cereal
Pudding rice 20 - 25 Cooking temperature at 1
Long-grain rice 6 - 8
Brown rice 12 - 15
Wheat, rye 10 - 15 Cooking time for soaked cereal
Cherries, plums 2 - 5 It is advisable to use the perforated insert
Apples, pears 2 - 5 It is advisable to use the perforated insert
Soupsu
Cooking temperature is at
2 nd ring. Make sure there is
at least 1 / 4 l to a maxi-
mum of 1 / 2 capacity of
cooker. Special insert not
required.
Vegetablese
Cooking temperature is at
1 st ring. Make sure there is
at least 1 / 4 l of liquid. For
sauerkraut and beetroot,
no insert required. For other
dishes the perforated insert
is required. From the beans
onwards the cooking
temperature increases
(2 nd ring).
Fishu
Cooking temperature is
at 1 st ring. Make sure there
is at least 1 / 4 l of liquid.
No insert needed for ragout
or stew. Otherwise use solid
insert.
Pulses, Cerealse
Cooking temperature is at
2 st ring. Make sure there is at
least 1 / 4 l to a maximum of
st ring 1 /
2 capacity of cooker. Using
2 parts water to 1 part cereal.
Cereal not soaked in advanced
needs 20-30 min. longer.
Fruitu
Cooking temperature is
at 1 st ring. Make sure there
is at least 1 / 4 l of liquid.
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