Table Of Cooking Times - Demeyere Brinox Mode D'emploi

18. Table of cooking times

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