Kuhn Rikon DUROTHERM Mode D'emploi page 46

FRESH VEGETABLES
Artichoke
Cauliflower
Beans
Broccoli
Peas
Fennel
Carrots
Kohlrabi
Pumpkin
Leek
Peppers
Salsify
Celery
White asparagus
Spinach
Tomatoes (seeded)
White chicory
Mangetout (snow peas)
Onions
FRUIT
Apricots
Apples
Pears
Cherries
Prunes
MEAT
Chicken breast
Roast beef
Pork sirloin
Veal stew
Boiled beef
FRESH MUSHROOMS
Mushrooms (Champignons)
Chanterelles
Boletus
SIDE DISHES
Potatoes
Polenta
Rice
Risotto
FISH
Fish fillets, thick firm fillets
(e.g. salmon, monkfish)
Blue trout
Mussels (scallops)
46
SIZE,
TYPE OF CUT, QUANTITY
QUANTITY
2 cm, cubes
2 cm, small rose
4 cm, pieces
2 cm, small rose
whole
5 mm, strips
2 cm, cubes
2 cm, cubes
2 cm, cubes
2 cm, pieces
2 cm, cubes
4 cm, pieces
2 cm, cubes
whole
4 cm, pieces
3 cm, pieces
halved lengthwise
whole
2 cm, pieces
–
–
–
–
–
1 kg
–
1 kg
1 kg, covered
2 cm, pieces
2 cm, pieces
2 cm, pieces
2 cm, cubes
200 g
200 g
200 g
covered
LIQUID MINUTES
ON THE
HOT-
PLATE
5 cl 5
5 cl 5
5 cl 5
5 cl 5
5 cl 5
5 cl 5
5 cl 5
5 cl 5
3 cl 5
5 cl 5
3 cl 5
5 cl 5
5 cl 5
5 cl 3
2 cl 3
3 cl 2
5 cl 3
3 cl 2
3 cl 5
– 2
– 2
– 2
– 2
– 2
2/2
– 2/2
– 2/2
50 cl 10
– 15
– 1
3 cl 1
– 1
5 cl 15
50 cl 5
35 cl 5
50 cl 5
– 1/1
100 cl 1
10 cl 2
MINUTES IN TOTAL –
THE HEAT- MINIMUM
RETAINING COOKING
BASE TIME
10
15
15
10
5
5
15
15
15
15
10
10
15
7
2
3
12
5
15
10
15
15
10
10
10
60
50
80
100
2
2
2
10
15
15
15
3
14
3
15
20
20
15
10
10
20
20
20
20
15
15
20
10
5
5
15
7
20
12
17
17
12
12
14
64
54
90
115
3
3
3
25
20
20
20
5
15
5