25
DEGBESBG
DK
FI
FR
GR
IT
NL
NO
PL
PT
RU
SE
SK
SICZ
TR
HU
HR
Soups
C
ooking temperature is at
2nd ring. Make sure there
i
s at least 1/4 l to a maxi-
mum of 1/2 capacity of
cooker. Special insert not
r
equired.
Vegetables
Cooking temperature is at
1
s
t
ring. Make sure there
is at least 1/4 l of liquid.
For sauerkraut and beet-
root, no insert required.
For other dishes the per -
forated insert is required.
From the beans onwards
the cooking temperature
increases (2nd ring).
Pulses, Cereals
Cooking temperature is at
2nd ring. Make sure there
is at least 1/4 l to a maxi-
mum 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
1
st
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
st
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 1st ring is 109 °C and at 2
nd
ring is 117 °C
Recipes are to be found at www.wmf.com
