Magefesa IM Practika Plus - Manual (Page 23)

FOOD COOKING TIME
(MIN)
COOKING LEVEL LIQUID ADDED
Boiled beef 45 2 acc. to recipe, *
Knuckle of beef 35 2 acc. to recipe, *
Beef tongue 50 2 cover complety with water
Pork joint 40 2 acc. to recipe, *
Sliced pork 13 2 acc. to recipe, *
Knuckle of pork 40 2 acc. to recipe, *
Pork stew/goulash 25 2 acc. to recipe, *
Loin of pork 20 2 acc. to recipe, *
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, *
Lamb stew 20 2 acc. to recipe, *
GAME
Hare joint
30 2 acc. to recipe, *
Deer joint 30 2 acc. to recipe, *
Jugged game 18 2 acc. to recipe, *
Sliced game 20 2 acc. to recipe, *
MISCELLANEOUS
Minced meat (pork, lamb or beef)
8 2 acc. to recipe, *
Rabbit (joint, pieces) 30 2 acc. to recipe, *
Tripe 15 2 acc. to recipe, *
Meat broth 30 2 acc. to recipe, *
Meat terrines 15 2 acc. to recipe, *
Warming meat dishes 3 2 acc. to recipe, *
Aspic, jelly 60 2 acc. to recipe, *
POULTRY
Poultry in pieces
8 2 acc. to recipe, *
Whole chicken 15 2 acc. to recipe, *
FRESH VEGET ABLES (With trivet or steamer insert)
Artichokes
14 2 up to trivet, *
Leafy vegetables (chard stalks, lettuce) 3 2 up to trivet, *
Cauliflower 3 2 up to trivet, *
Beans 3 2 up to trivet, *
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