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16
Braising
Rolled roasting joint 4.0- 5.0 50- 65
Pot roast 4.0- 5.0 60- 100
Goulash
3
3.0- 4.0 50- 60
Braising/frying with a small amount of oil
1
Schnitzel, plain or breaded 6.0- 7.0 6- 10
Schnitzel, frozen 6.0- 7.0 6- 12
Chops, plain or breaded
2
6.0- 7.0 6- 12
Steak (1¼" (3cm) thick) 7.0- 8.0 6- 12
Poultry breast (¾" (2 cm) thick)
2
5.0- 6.0 10- 20
Poultry breast, frozen
2
5.0- 6.0 10- 30
Rissoles (1¼" (3cm) thick)
2
4.5- 5.5 20- 30
Hamburgers (¾" (2 cm) thick)
2
6.0- 7.0 10- 20
Fish and fish fillet, plain 5.0- 6.0 8- 20
Fish and fish fillet, breaded 6.0- 7.0 8- 20
Fish, breaded and frozen, e.g. fish sticks 6.0- 7.0 8- 15
Prawns and scampi 7.0- 8.0 4- 10
Sautéing fresh vegetables and mushrooms 7.0- 8.0 10- 20
Asian stir fries (vegetables and pieces of meat) 7.0- 8.0 15- 50
Stir fries, frozen 6.5- 7.5 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 5.0- 6.0 3- 6
Deep fat frying
1
[5- 7oz (150-200 g) per portion in 2- 4pints (1-2 liters) oil, fried in portions]
Frozen products, e.g. fries, chicken nuggets 8.0- 9.0 -
Croquettes, frozen 7.0- 8.0 -
Meat, e.g. chicken portions 6.0- 7.0 -
Fish, breaded 6.0- 7.0 -
Vegetables, mushrooms, breaded, or tempura 6.0- 7.0 -
Small baked items, e.g. doughnuts 5.5- 6.5 -
Ongoing cooking
setting
Time (min)
1
Without lid
2
Turn several times
3
Preheat at level 8.0- 8.5
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