WMF PERFECT Bedienungsanleitung Seite 46

Food
VEGETABLES
COOK AT 1ST RING; MINIMUM FILL LEVEL 1/4 L LIQUID; NO INSERT REQUIRED FOR SAUERKRAUT AND BEETROOT;
ALL OTHER FOODS REQUIRE THE PERFORATED INSERT; FOR BEANS ONWARDS COOK AT 2ND RING
Aubergine, cucumber and tomatoes
Cauliflower, peppers, leeks
Peas, celery, kohlrabi
Fennel, carrots, savoy cabbage
Beans, kale, red cabbage
Sauerkraut
Beetroot
Salted potatoes
Potatoes with peel
LEGUMES
COOK AT 2ND RING; AT LEAST 1/4 L LIQUID UP TO 1/2 POT CONTENT; 2 PARTS WATER TO 1 PART GRAINS, COOK
UNSOAKED GRAINS FOR 20-30 MIN LONGER; COOK RICE PUDDING AT 1ST RING
Peas, beans, lentils
Buckwheat, millet
Corn, rice, green spelt
Rice pudding
Long grain rice
Brown rice
Wheat, rye
FRUIT
COOK AT 1ST RING; MINIMUM FILL LEVEL 1/4 L LIQUID
Cherries, plums
Apples, pears
Cooking time
2 – 3 min
3 – 5 min
4 – 6 min
5 – 8 min
7 – 10 min
10 – 15 min
15 – 25 min
6 – 8 min
6 – 10 min
10 – 15 min
7 – 10 min
6 – 15 min
20 – 25 min
6 – 8 min
12 – 15 min
10 – 15 min
2 – 5 min
2 – 5 min
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Notes
Vegetables cooked in steam are not leached
as quickly
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2nd ring
2nd ring
2nd ring
2nd ring
2nd ring, potatoes cooked in their skins
burst when the steam is released too quickly
Cook thick beans 10 min longer
Cooking time for soaked grain
Cooking time for soaked grain
Cook at 1st ring
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Cooking time for soaked grain
Perforated insert is recommended
Perforated insert is recommended