Operation Manual

45
Defrosting and heating
Frozen spinach 3-4
Frozen goulash 3-4
Slow cooking, simmering
Potato dumplings* 4.-5.
Fish* 4-5
White sauces (e.g., bechamel) 1-2
Whipped sauces (e.g., Bearnaise, Hollandaise) 3-4
Boiling, steaming, sautéing
Rice (with a double amount of water) 2-3
Rice pudding 1.-2.
Potatoes 4-5
Pasta* 6-7
Soups 3.-4.
Vegetables 2.-3.
Greens, frozen foods 3.-4.
Cooked in a pressure cooker 4.-5.
Stewing
Meat roll 4-5
Stew 4-5
Goulash 3.-4.
Bake / Fry with a little oil**
Steaks, chops (plain or breaded) 6-7
Beefsteak (3 cm thick) 7-8
Chicken breast (2 cm thick)*** 5-6
Hamburgers, meatballs (3 cm thick)*** 4.-5.
Plain fish and fish fillet 5-6
Breaded fish and fish fillet 6-7
Prawns and shrimps 7-8
Frozen meals (e.g., stir-fries) 6-7
Pancakes 6-7
Omelette 3.-4.
Frying** (150-200 g per serving with 1-2 l. of oil)
Frozen foods (e.g., French fries, chicken nuggets) 8-9
Frozen croquettes 7-8
Meat (e.g., chicken pieces) 6-7
Fish, vegetables or mushrooms, breaded or battered, e.g., baby mushrooms 6-7
Confectionery products (e.g., fritters, fruit in batter) 4-5
Power level
* Uncovered cooking
** Uncovered
*** Turn frequently