Bedienungsanleitung Wmf Perfect Pro (Seite 18 von 171) (Alle Sprachen)

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Soups

Cooking temperature is at

2nd ring. Make sure there

is at least 1/4 l to a ma-

ximum of 1/2 capacity of

cooker. Special insert not

required.

Vegetables

Cooking temperature is at

ring. Make sure there

is at least 1/4 l of liquid.

For sauerkraut and bee-

troot, no insert required.

For other dishes the per-

forated insert is required.

From the beans onwards

the cooking temperature

increases (2nd ring).

Pulses, Cereals

Make sure there is at least

1/4l to a maximum of 1/2

capacity of cooker.

Using 2 parts water to

1 part cereal. Cereal not

soaked in advanced needs

20 – 30 min. longer.

Fruit

Cooking temperature is

at 2nd ring. Make sure

there is at least 1/4 l of

liquid.

Cooking tipps

and tricks

Minutes

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

in their skins if in their skins steam is released fast

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

ring

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

Cooking time begins as soon as the required cooking indicator ring is visible

Times given are guides

Choose preferably shorter times as food can always be cooked longer

Times given result in ﬁrmly cooked vegetables

The cooking temperature at 1

ring is 110°C and at 2

ring is 119°C

Recipes are to be found at wmf.com

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.

Minutes

Pork cut in strips 5 – 4

Ragout of pork 10–15

Joint of pork 20–25 Time depends on size and shape

Veal cut in strips 5–7

Ragout of veal 10–15

Knuckle of veal 25–30

Veal tongue 15–20 Cover with water

Joint of veal 20–25 Time depends on size and shape

Meat loaf 10–15

Marinated joint 30–35

Tongue 45–60

Strips of beef 6–8

Goulash 15–20

Roulades 15–20

Joint of beef 35–45 Time depends on size and shape

Boiling fowl 20–25 Max. 1/2 capacity

Chicken pieces 6–8

Turkey leg 25–30 Depending on size

Turkey ragout 6–10 Depending on size

Turkey escalope  2–3

Rabbit 15–20

Loin of rabbit 10–12

Venison 25–30

Venison stew 15–20

Lamb stew 20–25 Mutton requires longer cooking time

Joint of lamb 25–30 Depends on size and shape

Fillet of ﬁsh 2–3 Steamed in own juice

Whole ﬁsh 3–4 Steamed in own juice

Ragout or stew 3–4

12. Cooking time chart

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Wmf Perfect Pro Seite 18

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