WMF Perfect Premium Manual Del Usuario página 46

EN
Food
Cook at 1st ring; minimum filling quantity 1/4 l liquid; no insert is required for ragout and goulash, otherwi-
se use unperforated insert
Fish fillet
Whole fish
Ragout or goulash
Cook at 2nd ring; at least 1/4 l liquid up to 1/2 pot content, no insert needed
Pea soup, lentil soup
Meat broth
Vegetable soup
Goulash soup
Chicken soup
Potato soup
Oxtail soup
Cook at 1st ring; minimum filling quantity 1/4 l liquid, no insert is necessary for sauerkraut and beets, all
other foods require the perforated insert; cook at 2nd ring for beans and more
Eggplant, cucumber and
tomatoes
cauliflower, peppers, leeks
peas, celery, kohlrabi
fennel, carrots, savoy cabbage
Beans, kale, red cabbage
sauerkraut
beets
salted potatoes
potatoes with peel
Cook at 2nd ring; at least 1/4 l liquid with max. 1/2 pot content; 2 parts water to 1 part grain; cook not
soaked grain 20-30 min. longer; cook rice pudding at 1st ring
Peas, beans, lentils
buckwheat, millet
corn, rice, green spelt
rice pudding
long grain rice
brown rice
wheat, rye
Cook at 1st ring; minimum filling quantity 1/4 l liquid
cherries, plums
apples, pears
40
Operating Instructions
Time Notes
Fish
2 -3 Steamed in its own juice
3 -4 Steamed in its own juice
3 -4 -
Soups
12 - 15 Soaked legumes
25 - 30 Applicable to all types of meat
5 - 8 -
10 - 15 -
20 - 25 Cooking time depends on the size
5 - 6 -
35 -
Vegetables
2 - 3 Vegetables cooked in steam are not drained as
quickly
3 - 5 -
4 - 6 -
5 - 8 -
7 - 10 2. Ring
10 - 15 2. Ring
15 - 25 2. Ring
6 - 8 2. Ring, boiled potatoes burst if they are
6 - 10 steamed off quickly
Legumes
10 - 15 Cook thick beans 10 min. longer
7 - 10 Cooking time for soaked grain
6 - 15 Cooking time for soaked grain
20 - 25 Cook at 1st ring
6 - 8 -
12 - 15 -
10 - 15 Cooking time for soaked grain
Fruit
2 - 5 Perforated insert is recommended
2 - 5 Perforated insert is recommended
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