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Scongelare e riscaldare
Spinaci surgelati 3-4 15-25 min.
Gulasch surgelato 3-4 30-40 min.
Cucinare a fuoco lento, bollire a fuoco lento
Crocchette di patate* 4.5. 20-30 min.
Pesce* 4-5 10-15 min.
Salse bianche, ad es. besciamella 1-2 3-6 min.
Salse battute, ad es. salsa bernese, salsa olandese 3-4 8-12 min.
Bollire, cucinare a vapore, rosolare
Riso (con quantità doppia d'acqua) 2-3 15-30 min.
Riso al latte 2-3 30-40 min.
Patate con la buccia 4-5 25-30 min.
Patate pelate al sale 4-5 15-25 min.
Pasta* 6-7 6-10 min.
Stufato, minestre 3.4. 15-60 min.
Verdure 2.-3. 10-20 min.
Verdure, surgelate 3.4. 7-20 min.
Stufato in pentola a pressione 4.5. -
Stufare
Rollato di carne 4-5 50-60 min.
Stufato 4-5 60-100 min.
Gulasch 3-4 50-60 min.
Arrostire / Friggere con poco olio**
Filetti, al naturale o impanati 6-7 6-10 min.
Filetti surgelati 6-7 8-12 min.
Braciole, al naturale o impanate*** 6-7 8-12 min.
Bistecca (3 cm di spessore) 7-8 8-12 min.
Petto (2 cm di spessore)*** 5-6 10-20 min.
Petto, surgelato*** 5-6 10-30 min.
Hamburger, polpette di carne (3 cm di spessore)*** 4.5. 30-40 min.
Pesce e filetto di pesce al naturale 5-6 8-20 min.
Pesce e filetto di pesce impanato 6-7 8-20 min.
Pesce impanato surgelato, ad es. bastoncini di pesce 6-7 8-12 min.
Gamberi e gamberetti 7-8 4-10 min.
Piatti surgelati, ad es. soffritti 6-7 6-10 min.
Crêpe 6-7 friggere una per volta
Frittata 3.4. friggere una per volta
Uova fritte 5-6 3-6 min.
Friggere** (150-200 g per porzione in 1-2 l di olio)
Prodotti surgelati, ad es. patatine fritte, nugget di pollo 8-9 friggere una porzione alla
volta
Crocchette surgelate 7-8
Carne, ad es. pezzi di pollo 6-7
Pesce impanato o in pastella 6-7
Verdure, funghi, impanati o in pastella, ad es. champignon 6-7
Pasticceria, ad es. meringhe, frutta fritta in pastella 4-5
Livello di potenza Durata di cottura
* Cottura senza coperchio
** Senza coperchio
*** Girare spesso
45


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