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Descongelar e aquecer
Espinafres ultracongelados 3-4
Gulasch ultracongelado 3-4
Cozer em lume brando, ferver em lume brando
Almôndegas de batata* 4.-5.
Peixe* 4-5
Molhos brancos, p. ex., bechamel 1-2
Molhos batidos, p. ex., molho bernaise, molho holandês 3-4
Ferver, cozer a vapor, refogar
Arroz (com o dobro da quantidade da água) 2-3
Arroz-doce 1.-2.
Batatas 4-5
Massa* 6-7
Cozido, sopas 3.4.
Hortaliças 2.-3.
Hortaliças, ultracongeladas 3.4.
Cozido em panela de pressão 4.-5.
Estufar
Rolo de carne 4-5
Estufado 4-5
Gulasch 3.4.
Assar/Fritar com pouco óleo**
Filetes, costeletas (ao natural ou panados) 6-7
Bife (3 cm de espessura) 7-8
Peito (2 cm de espessura)*** 5-6
Hambúrgueres, almôndegas de carne (3 cm de espessura)*** 4.-5.
Peixe e filetes de peixe ao natural 5-6
Peixe e filetes de peixe panados 6-7
Gambas e camarões 7-8
Pratos ultracongelados, p. ex., salteados 6-7
Crepes 6-7
Tortilha 3.4.
Fritar** (150-200 g por cada porção de 1-2 l de óleo)
Produtos ultracongelados, p. ex., batatas fritas, nuggets de frango 8-9
Croquetes ultracongelados 7-8
Carne, p. ex., peças de frango 6-7
Peixe, hortaliças ou cogumelos, panados ou em massa de cerveja, por ex., cogumelos
frescos
6-7
Doçaria, p. ex., filhós, fruta em massa de cerveja 4-5
Nível de potência
* Cozedura sem tampa
** Sem tampa
*** Virar com frequência
31


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