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15. Table of cooking times
The cooking times listed in the following tables may vary slightly according to food type,
storage and quality.
Food Cooking time (min.) Cooking level Liquid added
Soups
Broth 20 1 as required
Pea soup 12 1 as required
Vegetable soup
(depending on vegetables) 5-8 1 as required
Semolina soup 8 1 as required
Goulash soup 20 1 as required
Chicken broth/hen 40 1 as required
Chicken/pullet 15 1 as required
Potato soup 6 1 as required
Flour soup 12 1 as required
Minestrone 8 1 as required
Oxtail soup 30 1 as required
Beef soup (pot-au-feu) 45 1 as required
Onion soup 4 1 as required
Meat
Veal joint 30 2 acc. to recipe, at least 50 ml / 2 oz
Knuckle of veal (piece) 45 2 acc. to recipe, at least 50 ml / 2 oz
Knuckle of veal (sliced) 25 2 acc. to recipe, at least 50 ml / 2 oz
Veal stew 20 2 acc. to recipe, at least 50 ml / 2 oz
Veal tongue 40 2 cover completely with water
Veal head 20 2 cover completely with water
Beef joint/Sauerbraten 45 2 acc. to recipe, at least 50 ml / 2 oz
Beef paupiettes (roulades) 13 2 acc. to recipe, at least 50 ml / 2 oz
Sliced beef 12 2 acc. to recipe, at least 50 ml / 2 oz
Beef schnitzel in its own sauce 15 2 acc. to recipe, at least 50 ml / 2 oz
Beef stew/goulash 25 2 acc. to recipe, at least 50 ml / 2 oz
Boiled beef 45 2 acc. to recipe, at least 50 ml / 2 oz
Knuckle of beef 35 2 acc. to recipe, at least 50 ml / 2 oz
Beef tongue 50 2 cover completely with water
Pork joint 40 2 acc. to recipe, at least 50 ml / 2 oz
Sliced pork 13 2 acc. to recipe, at least 50 ml / 2 oz
Knuckle of pork 40 2 acc. to recipe, at least 50 ml / 2 oz
Pork stew/goulash 25 2 acc. to recipe, at least 50 ml / 2 oz
Loin of pork 20 2 acc. to recipe, at least 50 ml / 2 oz
Pickled pork leg 35 2 cover completely with water
Smoked bacon 25 2 cover completely with water
Salted or unsalted bacon 20 2 cover completely with water
Lamb
Roast joint 30 2 acc. to recipe, at least 50 ml / 2 oz
Lamb stew 20 2 acc. to recipe, at least 50 ml / 2 oz
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