8
Cooking guidelines table
The table below contains some examples.
Cooking times depend on the power level, type, weight and
quality of the food. As such they are approximate.
Power levels affect cooking results.
When heating purées, creams and thick sauces, stir
occasionally.
Use power level 9 to begin cooking.
Power level
Cooking time
(minutes)
Melt
Chocolate, chocolate coating, butter, honey
1-1.
-
Gelatine
1-1.
-
Heating and keeping warm
Stew (e.g., lentils)
1-2
-
Milk**
1.-2.
-
Sausages heated in water**
3-4
-
Defrosting and heating
Frozen spinach
2.-3.
5-15 min
Frozen goulash
2.-3.
20-30 min
Slow cooking, simmering
Potato dumplings
4.-5.*
20-30 min
Fish
4-5*
10-15 min
White sauces (e.g., bechamel)
1-2
3-6 min
Whipped sauces (e.g., Bearnaise, Hollandaise)
3-4
8-12 min
Boiling, steaming, sautéing
Rice (with a double amount of water)
2-3
15-30 min
Rice pudding
2-3
25-35 min
Unpeeled potatoes
4-5
25-30 min
Peeled potatoes with salt
4-5
15-25 min
Pasta
6-7*
6-10 min
Soups
3.-4.
15-60 min
Vegetables
2.-3.
10-20 min
Greens, frozen foods
3.-4.
7-20 min
Cooked in a pressure cooker
4.-5.
-
Stewing
Meat roll
4-5
50-60 min
Stew
4-5
60-100 min
Goulash
3.-4.
50-60 min
Bake / Fry with a little oil**
Steaks, plain or breaded
6-7
6-10 min
Frozen steaks
6-7
8-12 min
Chops, plain or breaded
6-7
8-12 min
Beefsteak (3 cm thick)
7-8
8-12 min
Chicken breast (2 cm thick)
5-6
10-20 min
Frozen chicken breast
5-6
10-30 min
Plain fish and fish fillet
5-6
8-20 min
Breaded fish and fish fillet
6-7
8-20 min
Frozen breaded fish (e.g., fish fingers)
6-7
8-12 min
Prawns and shrimps
7-8
4-10 min
Frozen meals (e.g., stir-fries)
6-7
6-10 min
Pancakes
6-7
fry individually
Omelette
3.-4.
fry individually
Fried eggs
5-6
3-6 min
* Uncovered cooking
** Uncovered
