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Tłuszcz/olej Maks. temperatura (°C) Temperatura dymienia
(°C)
Tłuszcz wołowy 180 210
Oliwa z oliwek 180 200
Olej słonecznikowy 200 220
Olej arachidowy 200 235
Olej kokosowy 200 240
Zawsze należy wstępnie roz‐
grzać urządzenie.
Rodzaj produktu Temperatura (°C) Czas/wskazówki
Ryby i mięczaki 140–160 Najpierw rozgrzać urzą‐
dzenie.
Łosoś, filety 160 8 minut, odwrócić po 4
minutach.
Krewetki królewskie (bez
skorupek)
140 6 minut, odwrócić po 3
minutach.
Steki z rekina, grubość
około 2,5 cm
160 10 minut, odwrócić po 5
minutach.
Sola, „Müllerin Art” (sma‐
żona na maśle)
140 8 minut, odwrócić po 4
minutach, najpierw na
jasnej stronie.
Gładzica, filety 140 6 minut, odwrócić po 3
minutach.
Cielęcina 140–180 Najpierw rozgrzać urzą‐
dzenie.
Kotlet cielęcy 180 10 minut, odwrócić po 5
minutach.
Medaliony cielęce, gru‐
bość 4 cm
160 10 minut, odwrócić po 5
minutach.
Steki cielęce, grubość 3–
4 cm
160 6 minut, odwrócić po 3
minutach.
Eskalopki cielęce, natu‐
ralne
180 5 minut, odwrócić po po
2,5 minuty.
Frykasy cielęce w sosie
kremowym
180 6 minut, odwrócić po 3
minutach. Paski mięsa
nie powinny się ze sobą
stykać.
Wołowina 160–180 Najpierw rozgrzać urzą‐
dzenie.
Stek wołowy, bardzo
krwisty
180 2 minuty, odwrócić po 1
minucie.
Stek wołowy, krwisty 180 6 minut, odwrócić po 3
minutach.
46
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