WMF Lono Instrucciones De Uso página 11

Descaling the appliance
Place the water tank (4) on the main appliance (5). Connect the appliance to the mains. The
appliance is now in standby mode. Press the on/off button (7) to switch the appliance on. Press the
settings button (9) and hold it down for 3 seconds. "CALC" is now shown on the display instead of the
temperature. Now press the start/stop button (8) to start the descaling process. The settings cannot be
changed.
Warning: The symbol only goes out once the descaling process has been completed. Once you have
finished the descaling process, press the on/off button (7) to put the device into standby mode.
Cooking tables
Note: The temperatures and times given in the appendix are approximate values for non-frozen foods
and should be adjusted according to taste. However, the foods should never be cooked for less than
the recommended time.
Cooking levels, temperatures and times for beef (fillet steak, entrecôte, roast beef, rump steak, rib eye
and flank steak etc.)
Cooking level Temperature
Blue rare 40-45°C
Medium rare 50-55°C
Medium 55-57°C
Medium well 57-60°C
Well done 60-65°C
Thickness Minimum cooking time
1 cm 20 minutes
2 cm 60 minutes
3 cm 100 minutes
4 cm 150 minutes
5 cm 200 minutes
6 cm 250 minutes
Cooking levels, temperatures and times for pork
Cooking level Thickness
Pork fillet, medium rare 4-5 cm
Pork fillet, medium 4-5 cm
Pork fillet, well done 4-5 cm
Cutlet, medium 4-5 cm
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Temperature Minimum cooking time
55-60°C 90 minutes
60-65°C 90 minutes
68-72°C 90 minutes
62°C 60 minutes
Cooking level Thickness
Spare ribs Whole piece
Cooking levels, temperatures and times for lamb
Cooking level Thickness
Fillet, medium rare/firm 2 cm
Saddle of lamb, medium rare/firm 3 cm
Cooking levels, temperatures and times for poultry
Cooking level Thickness
Chicken breast 3 cm
Chicken thigh 4-5 cm
Duck breast, medium 2-3 cm
Duck breast, medium rare/firm 2-3 cm
Duck leg 6-8 cm
Turkey breast/escalope 2 cm
Turkey leg 8-10 cm
Cooking levels, temperatures and times for fish
Cooking level Thickness
Salmon, half-cooked/tender 2-3 cm
Salmon, medium rare/firm 2-3 cm
Trout, half-cooked/tender 2-3 cm
Sole, half-cooked/tender 2 cm
Scallops, medium rare/firm 2-3 cm
Garstufen, Temperaturen und Zeiten für Wild
Cooking level Thickness
Venison fillet, medium 2 cm
Saddle of venison, medium 2-3 cm
Wild boar 2-3 cm
Cooking levels, temperatures and times for vegetables
Cooking level Temperature
Carrots 85°C
Temperature Minimum cooking time
60°C 48 hours
Temperature Minimum cooking time
55°C 25 minutes
55°C 20 minutes
Temperature Minimum cooking time
65°C 75 minutes
65°C 90 minutes
54°C 120 minutes
57°C 120 minutes
60°C 8 hours
65°C 60 minutes
65°C 3-4 hours
Temperature Minimum cooking time
40-45°C 20 minutes
42-50°C 20 minutes
46°C 25 minutes
47°C 20 minutes
47°C 30 minutes
Temperature Minimum cooking time
58°C 25 minutes
56°C 90 minutes
60°C 45 minutes
Minimum cooking time
40 minutes
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