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Page GB-20
Cooking table
Cooking table
In this chapter you can find out which output levels and cooking times are recommended for
different dishes. Cooking times depend on the type, weight and quality of foods. For this reason,
variations are possible.
Process
Food to be cooked
Chocolate, chocolate coatings,
butter, honey
Melting
Tinned vegetables
Warming
Thickened soup
Milk (without lid)
Warming
and
keeping
warm
Defrosting
Deep-frozen spinach
and
Deep-frozen goulash
warming
Dumplings (1-2 l water)
Poaching
Rice (double quantity of water)
Boiling
Rice pudding (0.5 l -1 l)
Potatoes in their skins with 1-3
cups of water
Salted potatoes with 1-3 cups of
Boiling
Fresh vegetables with 1-3 cups of
Pasta (1-2 l water)
Roulades
Braising
Pancakes
Roasting
Fish fingers
Deep-frying products
Deep-frying
in 1-2 litres
of oil
Miscellaneous
Quantity
Gelatine
1 package.
400 g - 800 g
Stock
500 ml - 1 l
200 ml -
400 ml
Stew
400 g - 800 g
Milk
500 ml - 1 l
300 g - 600 g
500 g - 1 kg
4 - 8 pieces
Fish
300 g - 600 g
125 g - 250 g
1.5 kg
water
500 g - 1 kg
water
250 g - 500 g
4 pieces
Pot roast
Goulash
Schnitzel
1-2 pieces
Steak
2-3 pieces
10 pieces
200 g per
400 g per
Duration of
booster opera-
tion
(Minutes)
100 g
1-3
2-3
1-3
1-3
1-2
2-3
3-4
6-9
3-6
2-4
3-5
750 g -
3-5
3-4
6-9
4-6
1 kg
500 g
4-8
1-2
1-2
filling
8-13
filling
Cooking
Power
duration
level
(Minutes)
1-2
2-3
3-6
7-8
2-3
2-4
1-2
1-2
5-15
2-3
20-30
4-5
20-30
(without
10-15
lid)
15-30
2-3
25-35
30-35
4-5
15-25
4-5
10-20
6-7 (with-
6-10
out lid)
50-60
4-5
60-100
50-60
continuous
6-7
roasting
6-10
7-8
8-12
6-7
8-10
8-9 (with-
out lid)
continuous
4-5 (with-
deep-frying
out lid)
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