User Manual

Microwave: Defrosting/Reheating/Cooking
76
Table for cooking food
Quantity Level 
 [min]
+ Level 
 [min]

[min]
1)
Meat
Meatballs in sauce (3/4 lb/400 g
meat)
10–12 – 2–3
Stew (1.5 lbs/750g meat) 16 + 15 2–3
Poultry
Chicken in sauce approx. 1 3/4 lb (800 g) 4 + 12 2–3
Chicken Curry approx. 2 lbs (900 g) 5 + 12 2–3
Chicken Risotto approx. 3 1/2 lbs (1.6 kg) 10 + 15 3–5
Fish
Fillet in sauce approx. 2 lbs (900 g) 8–10 – 2–3
Fish Curry approx. 3 1/4 lbs (1.5 kg) 5 + 12 3–5
Fresh vegetables
Carrots 3/4 lb (300 g) 2 + 6 2
Cauliflower florets 1 lb (500 g) 6 + 10 2
Peas approx. 1 lb (450 g) 5 + 10 2
Peppers, cut into strips 1 lb (500 g) 5 + 10 2
Kohlrabi, batons 1 lb (500 g) 3 + 8 2
Brussels Sprouts 3/4 lb (300 g) 3 + 9 2
Asparagus 1 lb (500 g) 5 + 8 2
Broccoli, florets 3/4 lb (300 g) 4 + 4 2
Leeks 1 lb (500 g) 5 + 8 2
Green Beans 1 lb (500 g) 4 + 12 2
Frozen Vegetables
Peas, Mixed Vegetables approx. 1 lb (450 g) 5 + 11 2
Spinach approx. 1 lb (450 g) 5 + 7 2
Brussels Sprouts 3/4 lb (300 g) 4 + 6 2
Broccoli 3/4 lb (300 g) 3 + 6 2
Leeks approx. 1 lb (450 g) 4 + 8 2
Desserts
Quark Soufflé (1 lb/500 g quark) 10–12 – –
Fruit Compote (2 cups/500 ml
fruit juice or 1 lb/500 g fruit)
6–8 – –
 Cooking /  Resting Time
1)
Allow food to stand at room temperature. During this resting time, the temperature will
distribute throughout the food more evenly.