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Poultry
Poultry in pieces 8 2 acc. to recipe, at least 50 ml / 2 oz
Whole chicken 15 2 acc. to recipe, at least 50 ml / 2 oz
Game
Hare joint 30 2 acc. to recipe, at least 50 ml / 2 oz
Deer joint 30 2 acc. to recipe, at least 50 ml / 2 oz
Jugged game 18 2 acc. to recipe, at least 50 ml / 2 oz
Sliced game 20 2 acc. to recipe, at least 50 ml / 2 oz
Miscellaneous
Minced meat
(pork, lamb or beef) 8 2 acc. to recipe, at least 50 ml / 2 oz
Rabbit (joint, pieces) 30 2 acc. to recipe, at least 50 ml / 2 oz
Tripe 15 2 acc. to recipe, at least 50 ml / 2 oz
Meat broth 30 2 acc. to recipe, at least 50 ml / 2 oz
Meat terrines 15 2 acc. to recipe, at least 50 ml / 2 oz
Stews and hot pots (see cooking times for individual ingredients)
Warming meat dishes 3 2 acc. to recipe, at least 50 ml / 2 oz
Aspic, jelly 60 2 acc. to recipe, at least 50 ml / 2 oz
Fish (with trivet)
Whole fish (e.g. pike)
or large fish tail 6 1 in pan up to trivet
Fish portions (e.g. cod) 3 1 in pan up to trivet
Large fish fillets (e.g. halibut) 2 1 in pan up to trivet
Fish soup 5 1 in pan up to trivet
Fresh vegetables (with trivet or steamer insert)
Artichokes 14 2 up to trivet (at least 100 ml / 4 oz)
Leafy vegetables
(chard stalks, lettuce, chard) 3 2 up to trivet (at least 100 ml / 4 oz)
Cauliflower 3 2 up to trivet (at least 100 ml / 4 oz)
Beans 3 2 up to trivet (at least 100 ml / 4 oz)
Broccoli 2 2 up to trivet (at least 100 ml / 4 oz)
Fennel 6 2 up to trivet (at least 100 ml / 4 oz)
White cabbage, halved 6 2 up to trivet (at least 100 ml / 4 oz)
Chestnuts 12 2 up to trivet (at least 100 ml / 4 oz)
Sugar peas 3 2 up to trivet (at least 100 ml / 4 oz)
Kohlrabi (kale turnip)
halved / sliced 6/2 2 up to trivet (at least 100 ml / 4 oz)
Leek, sliced 3 2 up to trivet (at least 100 ml / 4 oz)
Corn cobs 7 2 up to trivet (at least 100 ml / 4 oz)
Sweet peppers, sliced / paprika 3 2 up to trivet (at least 100 ml / 4 oz)
Swedes, quartered 12 2 up to trivet (at least 100 ml / 4 oz)
Swedes, sliced 5 2 up to trivet (at least 100 ml / 4 oz)
Beetroot 25 2 up to trivet (at least 100 ml / 4 oz)
Brussels sprouts 4 2 up to trivet (at least 100 ml / 4 oz)
Red cabbage 10 2 up to trivet (at least 100 ml / 4 oz)
Carrots 6 2 up to trivet (at least 100 ml / 4 oz)
Sauerkraut, raw 30 2 up to trivet (at least 100 ml / 4 oz)
Black salsify 12 2 up to trivet (at least 100 ml / 4 oz)
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