Im_pplus_usa_v1-21.eps – Magefesa IM Practika Plus User 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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