Imp
ort
Ap
plia
nce
s.c
om
THE EASIEST WAY TO SELF-IMPORT APPLIANCES DIRECT FROM EUROPE.
Operating the appliance
en
13
Boiling, steaming, braising
Rice (with double the volume of water)
2.5 - 3.5
15 - 30
Rice pudding***
2 - 3
30 - 40
Unpeeled boiled potatoes
4.5 - 5.5
25 - 35
Boiled potatoes
4.5 - 5.5
15 - 30
Pasta, noodles*
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
Cooking in a pressure cooker
4.5 - 5.5
-
Braising
Roulades
4 - 5
50 - 65
Pot roast
4 - 5
60 - 100
Goulash***
3 - 4
50 - 60
Roasting/frying with little oil*
Escalope, plain or breaded
6 - 7
6 - 10
Escalope, frozen
6 - 7
8 - 12
Chop, plain or breaded**
6 - 7
8 - 12
Steak (3 cm thick)
7 - 8
8 - 12
Poultry breast (2 cm thick)**
5 - 6
10 - 20
Poultry breast, frozen**
5 - 6
10 - 30
Rissoles (3 cm thick)**
4.5 - 5.5
20 - 30
Hamburgers (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, e.g. fish fingers
6 - 7
8 - 15
Scampi, prawns
7 - 8
4 - 10
Sautéeing fresh vegetables and mushrooms
7 - 8
10 - 20
Stir-fry, vegetables, meat cut in Asian-style strips
7 - 8
15 - 20
Stir fry, frozen
6 - 7
6 - 10
Pancakes (baked in succession)
6.5 - 7.5
-
Omelette (cooked in succession)
3.5 - 4.5
3 - 6
Fried eggs
5 - 6
3 - 6
Deep-fat frying* (150-200 g per portion in 1-2 l oil, deep-fat fried in portions)
Frozen products, e.g. chips, chicken nuggets
8 - 9
-
Croquettes, frozen
7 - 8
-
Meat, e.g. chicken portions
6 - 7
-
Fish, breaded or in beer batter
6 - 7
-
Vegetables, mushrooms, breaded or battered, tempura
6 - 7
-
Small baked items, e.g. doughnuts, fruit in batter
4 - 5
-
Heat setting Cooking time
(mins)
* Without lid
** Turn several times
*** Preheat to heat setting 8 - 8.5
