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4.2 Tilberedningstabel
Fødevaretype
Retter eller
tilberedningstype
Effektniveau og tilberedningens faser
Første fase Effekt Anden fase Effekt
Pasta, ris
Frisk pasta Opvarmning af vandet Booster-9
Kogning af pasta og
opretholdelse af
kogepunktet
7-8
Frisk pasta Opvarmning af vandet Booster-9
Kogning af pasta og
opretholdelse af
kogepunktet
7-8
Kogt ris Opvarmning af vandet Booster-9
Kogning af pasta og
opretholdelse af
kogepunktet
5-6
Risotto Sautering og opvarmning af ris 7-8 Tilberedning 4-5
Grøntsager
Kogte Opvarmning af vandet Booster-9 Kogning 6-7
Stegte Opvarmning af olien 9 Stegning 8-9
Friturestegte Opvarmning af tilbehøret 7-8 Tilberedning 6-7
Stuvede Opvarmning af tilbehøret 7-8 Tilberedning 3-4
Dybtstegte Opvarmning af tilbehøret 7-8
Tilberedning til
gyldne
7-8
Kødvarer
Steg
Bruning af kødet i olie
(hvis med smør, niveau 6)
7-8 Tilberedning 3-4
Grillet Foropvarmning af panden 7-8
Grillning på begge
sider
7-8
Grydesteg
Bruning i olie
(hvis med smør, niveau 6)
7-8 Tilberedning 4-5
Stuvning
Bruning i olie
(hvis med smør, niveau 6)
7-8 Tilberedning 3-4
Fisk
Grillet Foropvarmning af panden 7-8 Tilberedning 7-8
Stuvning
Bruning i olie
(hvis med smør, niveau 6)
7-8 Tilberedning 3-4
Stegt i olie Opvarmning af olie eller fedtstof 8-9 Stegning 7-8
Æg
Spejlede
Opvarmning af panden med smør
eller fedtstof
6 Tilberedning 6-7
Omelet
Opvarmning af panden med smør
eller fedtstof
6 Tilberedning 5-6
Blødkogt/hårdkogt Opvarmning af vandet Booster-9 Tilberedning 5-6
Pandekage Opvarmning af panden med smør 6 Tilberedning 6-7
Saucer
Tomat
Bruning med olie (hvis med smør,
niveau 6)
6-7 Tilberedning 3-4
Ragout
Bruning med olie (hvis med smør,
niveau 6)
6-7 Tilberedning 3-4
Besciamel
Tilberedning af grundingredienter
(smeltning af smør og mel)
5-6
Bringes til let
opkogning
3-4
Desserter,
cremer
Kagecreme Bringer mælken i kog 4-5
Vedholder let
kogning
4-5
Budding Bringer lken i kog 4-5
Vedholder let
kogning
2-3
Ris i mælk Opvarmer mælk 5-6
Vedholder let
kogning
2-3
92


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