Table of Contents
Advertisement
Defrosting and heating
Frozen spinach
Frozen goulash
Poaching, simmering
Potato dumplings*
Fish*
White sauces, e.g. Béchamel sauce
Whisked sauces, e.g. Béarnaise sauce, Hollandaise sauce
Boiling, steaming, braising
Rice (with double the volume of water)
Rice pudding
Unpeeled boiled potatoes
Boiled potatoes
Pasta*
Stew, soups
Vegetables
Frozen vegetables
Cooking in a pressure cooker
Braising
Roulades
Pot roast
Goulash
Grilling/roasting in a little oil*
Escalope, plain or breaded
Escalope, frozen
Chop, plain or breaded**
Steak (3 cm thick)
Poultry breast (2 cm thick)***
Poultry breast, frozen***
Hamburger, meatballs (3 cm thick)**
Fish and fish fillet, plain
Fish and fish fillet, breaded
Fish, breaded and frozen, e.g. fish fingers
Scampi and prawns
Sautéing vegetables and mushrooms
Pan-fried meal, Asian-style (vegetables, strips of meat)
Frozen dishes, e.g. roasted dishes
Pancakes (baked in succession)
Omelette (cooked in succession)
Fried eggs
Deep-fat frying* (150-200 g per portion in 1-2 l oil, deep-fat fried in portions)
Frozen products, e.g. chips, chicken nuggets
Croquettes, frozen
Meat, e.g. chicken portions
Fish, breaded or in beer batter
Vegetables, mushrooms, breaded, in beer batter or tempura batter
Small baked items, e.g. doughnuts, fruit in batter
* Without lid
** Turn several times
14
Heat setting Cooking time
(mins)
3 - 4
15 - 25
3 - 4
35 - 55
4. - 5.
20 - 30
4 - 5
10 - 15
1 - 2
3 - 6
3 - 4
8 - 12
2. - 3.
15 - 30
2 - 3
30 - 40
4. - 5.
25 - 35
4. - 5.
15 - 30
6 - 7
6 - 10
3. - 4.
15 - 120
2. - 3.
10 - 20
3. - 4.
7 - 20
4. - 5.
-
4 - 5
50 - 65
4 - 5
60 - 100
3 - 4
50 - 60
6 - 7
6 - 10
6 - 7
8 - 12
6 - 7
8 - 12
7 - 8
8 - 12
5 - 6
10 - 20
5 - 6
10 - 30
4. - 5.
20 - 30
5 - 6
8 - 20
6 - 7
8 - 20
6 - 7
8 - 15
7 - 8
4 - 10
7 - 8
10 - 20
7 - 8
15 - 20
6 - 7
6 - 10
6 - 7
-
3. - 4.
3 - 6
5 - 6
3 - 6
8 - 9
-
7 - 8
-
6 - 7
-
6 - 7
-
6 - 7
-
4 - 5
-
Advertisement
Table of Contents
