Kuhn Rikon DUROMATIC COMFORT Mode D'emploi page 70

Food
Lamb
Lamb joint
Lamb stew (goulash)
Poultry
Jointed poultry
Whole chicken
Game
Hare joint
Venison joint
Game stew
Game "geschnetzeltes"
Miscellaneous
Three-way mince
Rabbit (joint, pieces)
Tripe
Meat stock (meat broth)
Meat terrines
Stews and hotpots (see cooking
times for individual ingredients)
Heating up meat dishes
Meat in aspic/jelly
Fish (with trivet)
Whole fish, e.g. pike
or large tail piece
Fish portions, e.g. cod
Large fillets of fish, e.g. halibut
Fish stock (fish broth)
Fresh Vegetables (with trivet or steamer insert)
Artichokes
Leafy vegetables (chard stalks, lettuce, chard)
Cauliflower
Beans
Broccoli
Fennel
White cabbage, halved 6
Carrots
Chestnuts
Sugar peas
Kohlrabi (kale turnip) halved / sliced
Leek, sliced
Corn cobs
20
Cooking
Cooking time
time
(min.)
30 2
20 2
8 2
15 2
30 2
30 2
18 2
20 2
8 2
30 2
15 2
30 2
15 2
3 2
60 2
6 1
3 1
2 1
5 1
14 2
3
2
3
2
3
2
2
2
6
2
6
2
6
2
12
2
3
2
6/2
2
3 2
7 2
3
2
Liquid added
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
acc. to recipe, at least 50 ml
in pan up to trivet
in pan up to trivet
in pan up to trivet
in pan up to trivet
up to trivet, at least 100 ml
up to trivet, at least 100 ml
up to trivet, at least 100 ml
up to trivet, at least 100 ml
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet, at least 100 ml
up to trivet, at least 100 ml
up to trivet, at least 100 ml
up to trivet, at least 100 ml
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet, at least 100 ml
up to trivet, at least 100 ml