21
Cooking table
Operation Instruction
Some examples are given in the following table.
The cooking times depend on the type, weight and quality
of the food being cooked. For these reason, results may
vary. We suggest to do a pre-heating at heat setting 9 or
at powerboost, then use the bellow settings.
50–60 min
60–100 min
50–60 min
4–5
4–5
3–4
Roasting
sliced meat with soy sauce
Meat stews
Goulash
15–30 min
25–35 min
25–30 min
15–25 min
6–10 min
15–60 min
10–20 min
7–20 min
–
2–3
2–3
4–5
4–5
6–7*
3–4
2–3
3–4
4–5
Boiling, steaming, sautéing
Rice (with double the amount of water)
Rice pudding
Potatoes (unpeeled)
Potatoes (peeled in salted water)
Pasta
Stew, soup
Vegetables (fresh)
Vegetables (frozen)
Stews (in pressure cooker)
20–30 min
10–15 min
3–6 min
8–12 min
4–5*
4–5*
1–2
3–4
Simmering, bringing to the boil over a low heat
Potato dumplings
Fish
White sauces, e.g. béchamel
Emulsions, e.g. Béarnaise, Hollandaise
5–15 min
20–30 min
2–3
2–3
Defrosting and heating
Frozen spinach
Frozen goulash
–
–
–
1–2
1–2
3–4
Heating and keeping warm***
Vegetable and pulse stew (e.g. lentils)
Milk**
Sausages boiled in water**
–
–
1–2
1–2
Melting***
Chocolate, butter, honey
Gelatin
Duration of
cooking in
minutes
Slow cooking
level
recommended
after pre-
heating
