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7
Calentar y mantener caliente
Potaje (p.ej. lentejas)
Leche**
Salchichas calentadas en agua**
1-2
1.-2.
3-4
-
-
-
Descongelar y calentar
Espinacas ultracongeladas
Gulasch ultracongelado
2.-3.
2.-3.
5-15 min.
20-30 min.
Cocer a fuego lento, hervir a fuego lento
Albóndigas de patata
Pescado
Salsas blancas, p.ej. bechamel
Salsas batidas, p. ej. salsa bernesa, salsa holandesa
4.-5.*
4-5*
1-2
3-4
20-30 min.
10-15 min.
3-6 min.
8-12 min.
Hervir, cocer al vapor, rehogar
Arroz (con doble cantidad de agua)
Arroz con leche
Patatas sin pelar
Patatas peladas con sal
Pasta
Cocido, sopas
Verduras
Verduras, ultracongeladas
Cocido con olla exprés
2-3
2-3
4-5
4-5
6-7*
3.-4.
2.-3.
3.-4.
4.-5.
15-30 min.
25-35 min.
25-30 min.
15-25 min.
6-10 min.
15-60 min.
10-20 min.
7-20 min.
-
Estofar
Rollo de carne
Estofado
Gulasch
4-5
4-5
3.-4.
50-60 min.
60-100 min.
50-60 min.
Asar**
Filetes, al natural o empanados
Filetes ultracongelados
Chuletas, al natural o empanadas
Bistec (3 cm de grosor)
Pechuga (2 cm de grosor)
Pechuga, ultracongelada
Pescado y filete de pescado al natural
Pescado y filete de pescado empanado
Pescado empanado ultracongelado, p. ej. varitas de pescado
Gambas y camarones
Platos ultracongelados, p. ej., salteados
Crepes
Tortilla
Huevos fritos
6-7
6-7
6-7
7-8
5-6
5-6
5-6
6-7
6-7
7-8
6-7
6-7
3.-4.
5-6
6-10 min.
8-12 min.
8-12 min.
8-12 min.
10-20 min.
10-30 min.
8-20 min.
8-20 min.
8-12 min.
4-10 min.
6-10 min.
freír una tras otra
freír una tras otra
3-6 min.
Freír** (150-200g por porción en 1-2 l de aceite)
Productos ultracongelados, p. ej., patatas fritas, nuggets de pollo
Croquetas ultracongeladas
Albóndigas
Carne, p. ej., piezas de pollo
Pescado empanado o en masa de cerveza
Verduras, setas, empanadas o en masa de cerveza, p. ej., champiñones
Repostería, p. ej., buñuelos, fruta en masa de cerveza
8-9
7-8
7-8
6-7
6-7
6-7
4-5
freír una porción tras
otra
Nivel de potencia Duración de coc-
ción en minutos
* Cocción sin tapa
** Sin tapa
7


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