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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
Frityrsteke** (150-200 g per porsjon i 1-2 l olje)
Dypfryste produkter, som f.eks. pommes frites, kyllingnuggets 8-9 stek én porsjon om gan-
gen
Dypfryste kroketter 7-8
Kjøtt, f.eks. kyllingstykker 6-7
Panert fisk eller fisk i øldeig 6-7
Grønnsaker, sopp - panerte eller i øldeig, f.eks. sjampinjonger 6-7
Bakevarer, f.eks. smultringer, frukt i øldeig 4-5
Effektnivå Steketid
* Koking uten lokk
** Uten lokk
*** Vend ofte
32


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