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Tabell over koketider
I tabellen som følger vises noen eksempler.
Koketidene avhenger av effektnivået, type, vekt og kvalitet til
matvarene. Derfor vil det være variasjoner.
Du må røre av og til hvis du varmer opp pureer, kremsupper og
tykke sauser.
Bruk effektnivå 9 ved starten av kokingen.
Effektnivå Steketid
Smelte
Sjokolade, sjokoladetrekk 1-1. -
Smør, honning, gele 1-2 -
Varme opp og beholde varmen
Gryteretter 1.-2 -
Melk** 1.-2. -
Pølser varmet opp i vann** 3-4 -
Tine og varme opp
Dypfryst spinat 2.-3. 10-20 min
Dypfryst gulasj 2.-3. 20-30 min
Tilbered/kok på svak varme
Potetboller* 4.-5. 20-30 min
Fisk* 4-5 10-15 min
Hvit saus, f.eks. bechamel 1-2 3-6 min
Sauser som bearnaise og hollandaise 3-4 8-12 min
Koke, dampkoke, steke lett
Ris (med dobbel mengde vann) 2-3 15-30 min
Ris med melk 2-3 30-40 min
Uskrellede poteter 4-5 25-30 min
Skrellede poteter med salt 4-5 15-25 min
Pasta* 6-7 6-10 min
Gryteretter, supper 3.-4. 15-60 min
Grønnsaker 2.-3. 10-20 min
Dypfryste grønnsaker 3.-4. 7-20 min
Tilberedt i trykkoker 4.-5. -
Stue
Kjøttrull 4-5 50-60 min
Stuing 4-5 60-100 min
Gulasj 3-4 50-60 min
Steke / bake med lite olje**
Stekte og panerte kjøttfileter 6-7 6-10 min
Dypfryste fileter 6-7 8-12 min
Stekte eller panerte koteletter*** 6-7 8-12 min
Biff (3 cm tykk) 7-8 8-12 min
Bryst (2 cm tykk)*** 5-6 10-20 min
Bryst, dypfryst*** 5-6 10-30 min
Hamburgere, kjøttboller (3 cm tykke)*** 4.-5. 30-40 min
Stekt fisk og fiskefileter 5-6 8-20 min
Panert fisk og fiskefileter 6-7 8-20 min
Dypfryst panert fisk, f.eks. fiskepinner 6-7 8-12 min
Reker 7-8 4-10 min
Dypfryste retter, f.eks. wokretter 6-7 6-10 min
Pannekaker 6-7 stek én etter én
Omelett 3.-4. stek én etter én
Stekte egg 5-6 3-6 min
* Koking uten lokk
** Uten lokk
*** Vend ofte
35


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