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8. Tabell over koketid
Mat Koketid Innstilling
Fisk og sjømat
Fiskesuppe
Muslinger
Tunsk
Blekksprut
Ål
Hummer
Reker
Sjøtunge
Torsk
Blåskjell
Lysing (frossen)
Lysing (fersk)
Breiabb
Ørret
Laks
16 min
2–4 min
4–5 min
6–10 min
8 min
5–10 min
4–6 min
3–7 min
4–8 min
2–3 min
3–6 min
3–4 min
5–8 min
4–7 min
5–8 min
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
Mat Koketid Innstilling
Frukt
Aprikoser
Kirsebær
Svisker
Epler
Fersken
Appelsiner
Pærer
1–4 min
1–2 min
1–3 min
2–5 min
2–5 min
4–7 min
4–6 min
1
1
1
1
1
1
1
Mat Koketid Innstilling
Kjøtt
Svineknoke
Fårekjøtt
Kalv, snitsel
Kanin
Roast beef
Stekt esk
Kokt skinke
Svinesteik
Oksetunge, fersk eller røkt
Svinekoteletter
Syltelabb
Svinekam
Lammegryte
Lammesteik
Kalvsteik
Kalvegryte
Kalvelever
Kalvetunge
30–40 min
15 min
6 min
15–20 min
20–25 min
20–25 min
30–35 min
25–30 min
50–60 min
10–12 min
25–30 min
12–16 min
10–14 min
15–20 min
15–20 min
15–20 min
6–10 min
20–25 min
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
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