Operation
en-us
13
Food
Ongoing cooking
setting
Cooking time in min.
Heating sausages in water
3 - 4
-
Defrosting and heating
Spinach, frozen
3 - 4
15 - 25
Goulash, frozen
3 - 4
35 - 55
Poaching and simmering
Potato dumplings
4.5 - 5.5
20 - 30
Fish
4 - 5
10 - 15
White sauces, such as Béchamel sauce
1 - 2
3 - 6
Whisked sauces, such as Béarnaise sauce, Hollandaise sauce
3 - 4
8 - 12
Boiling, steaming or braising
Rice, with double the amount of water
2.5 - 3.5
15 - 30
Rice pudding
2 - 3
30 - 40
Unpeeled boiled potatoes
4.5 - 5.5
25 - 35
Peeled boiled potatoes with salt
4.5 - 5.5
15 - 30
Pasta
6 - 7
6 - 10
Stew
3.5 - 4.5
120 - 180
Soups
3.5 - 4.5
15 - 60
Vegetables
2.5 - 3.5
10 - 20
Vegetables, frozen
3.5 - 4.5
7 - 20
Stew in a pressure cooker
4.5 - 5.5
-
Braising
Rolled roasting joint
4 - 5
50 - 65
Pot roast
4 - 5
60 - 100
Goulash
3 - 4
50 - 60
Braising or frying with a small amount of oil
Cook without a lid.
Escalope, plain or breaded
6 - 7
6 - 10
Escalope, frozen
6 - 7
6 - 12
Chops, plain or breaded
6 - 7
8 - 12
Steak, 1¼" (3 cm) thick
7 - 8
8 - 12
Poultry breast, ¾" (2 cm) thick
5 - 6
10 - 20
Poultry breast, frozen
5 - 6
10 - 30
Rissoles, 1¼" (3 cm) thick
4.5 - 5.5
20 - 30
Hamburgers, ¾" (2 cm) thick
6 - 7
10 - 20
Fish and fish fillet, plain
5 - 6
8 - 20
Fish and fish fillet, breaded
6 - 7
8 - 20
Fish, breaded and frozen, such as fish sticks
6 - 7
8 - 15
Shrimp and scampi
7 - 8
4 - 10
Sautéeing fresh vegetables and mushrooms
7 - 8
10 - 20
Asian stir fries, vegetables and pieces of meat
7 - 8
15 - 20
Stir fries, frozen
6 - 7
6 - 10
Pancakes, cooked one after the other
6.5 - 7.5
-
Omelette, cooked one after the other
3.5 - 4.5
3 - 10
Fried eggs
5 - 6
3 - 6
