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Cozer em lume brando, ferver em lume brando
Almôndegas de batata* 4.-5. 20-30 min
Peixe* 4-5 10-15 min
Molhos brancos, p. ex., bechamel 1-2 3-6 min
Molhos batidos, p. ex., molho bernaise, molho holandês 3-4 8-12 min
Ferver, cozer a vapor, refogar
Arroz (com o dobro da quantidade da água) 2-3 15-30 min
Arroz-doce 2-3 30-40 min
Batatas com casca 4-5 25-30 min
Batatas descascadas com sal 4-5 15-25 min
Massa* 6-7 6-10 min
Cozido, sopas 3.4. 15-60 min
Hortaliças 2.-3. 10-20 min
Hortaliças, ultracongeladas 3.4. 7-20 min
Cozido em panela de pressão 4.-5. -
Estufar
Rolo de carne 4-5 50-60 min
Estufado 4-5 60-100 min
Gulasch 3-4 50-60 min
Assar/Fritar com pouco óleo**
Filetes, ao natural ou panados 6-7 6-10 min
Filetes ultracongelados 6-7 8-12 min
Costeletas, ao natural ou panadas*** 6-7 8-12 min
Bife (3 cm de espessura) 7-8 8-12 min
Peito (2 cm de espessura)*** 5-6 10-20 min
Peito, ultracongelado*** 5-6 10-30 min
Hambúrgueres, almôndegas de carne (3 cm de espessura)*** 4.-5. 30-40 min
Peixe e filetes de peixe ao natural 5-6 8-20 min
Peixe e filetes de peixe panados 6-7 8-20 min
Peixe panado ultracongelado, p. ex., douradinhos de peixe 6-7 8-12 min
Gambas e camarões 7-8 4-10 min
Pratos ultracongelados, p. ex., salteados 6-7 6-10 min
Crepes 6-7 fritar um de cada vez
Tortilha 3.4. fritar uma de cada vez
Ovos estrelados 5-6 3-6 min
Fritar** (150-200 g por cada porção de 1-2 l de óleo)
Produtos ultracongelados, p. ex., batatas fritas, nuggets de frango 8-9 fritar uma porção de cada
vez
Croquetes ultracongelados 7-8
Carne, p. ex., peças de frango 6-7
Peixe panado ou em massa de cerveja 6-7
Hortaliças, cogumelos, panados ou em massa de cerveja, p. ex., cogumelos
frescos
6-7
Doçaria, p. ex., filhós, fruta em massa de cerveja 4-5
Nível de potência Tempo de cozedura
* Cozedura sem tampa
** Sem tampa
*** Virar com frequência
24


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