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Koka, ångkoka, fräsa
Ris (med dubbelt så mycket vatten) 2–3 15–30 min.
Risgrynsgröt 2–3 30–40 min.
Oskalad potatis 4–5 25–30 min.
Skalad potatis med salt 4–5 15–25 min.
Pasta* 6–7 6–10 min.
Gryta, soppor 3,5–4,5 15–60 min.
Grönsaker 2,5–3,5 10–20 min.
Grönsaker, djupfrysta 3,5–4,5 7–20 min.
Kokta i tryckkokare 4,5–5,5 -
Steka under lock
Köttstek 4–5 50–60 min.
Kalops 4–5 60–100 min.
Gulasch 3–4 50–60 min.
Steka/fritera med lite olja**
Biff, utan tillsatser eller panerad 6–7 6–10 min.
Biff, djupfryst 6–7 8–12 min.
Kotlett, utan tillsatser eller panerad*** 6–7 8–12 min.
Biff (3 cm tjock) 7–8 8–12 min.
Kycklingbröst (2 cm tjockt)*** 5–6 10–20 min.
Kycklingbröst, djupfryst*** 5–6 10–30 min.
Hamburgare, köttbullar (3 cm tjocka)*** 4,5–5,5 30–40 min.
Fisk och fisk i bitar eller skivor, utan marinad 5–6 8–20 min.
Fisk, hel eller filé, panerad 6–7 8–20 min.
Fisk, panerad och djupfryst, t.ex. fiskpinnar 6–7 8–12 min.
Scampi, Garnelen 7–8 4–10 min.
Djupfrysta rätter, t.ex. sautéer 6–7 6–10 min.
Crepes 6–7 steka en åt gången
Omeletter 3,5–4,5 steka en åt gången
Stekt ägg 5–6 3–6 min.
Steka** (150–200 g per portion i 1–2 l olja)
Djupfrysta produkter, t.ex. pommes frites, kycklingbitar 8–9 fritera en portion åt
gången
Djupfrysta kroketter 7–8
Kött, t.ex. kycklingbitar 6–7
Panerad fisk eller fisk i frityrsmet 6–7
Grönsaker, svamp, panerade eller i frityrsmet, t.ex. champinjoner 6–7
Efterrätter, t.ex. friterade sötsaker, frukt i frityrsmet 4–5
Effektnivå Tillagningstid
* Tillagning utan lock
** Utan lock
*** Vänd ofta
47


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