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SVENSKA
MAT HYLLPLAN TILLAGNINGS-LÄGE
TEMPER
ATUR
UNGEFÄRLIG
TILLAGNINGSTID
FÖRSLAG
ttrsbiffar,
1 cm tjocka
6 Stekning
Varmluftsstekning
NIVÅ 4 15 - 20
minuter
Stek tills de inte är
rosa i mitten.
T-bensstek 6 Stekning
Varmluftsstekning
NIVÅ 4 12 - 20
minuter
Stek tills önskad
tillagning uppnås.
Flankstek 6 Stekning
Varmluftsstekning
NIVÅ 4 12 - 20
minuter
Stek tills önskad
tillagning uppnås.
Rumpstek 5 Bakläge
Varmluftsbakning
165 ºC 20 - 25 minuter
per ½ kg
Små stekar kräver
längre tid per ½ kg.
Minska tiden med
hjälp av
varmluftsbakningsläget.
Ländstek 5 Bakläge
Varmluftsbakning
165 ºC 20 - 25 minuter
per ½ kg
Tillaga tills köttsaften
är klar.
Skinn- och
benfria
kycklingbröst
6 Stekning
Varmluftsstekning
NIVÅ 3 20 - 25
minuter
Tillaga tills köttsaften
är klar.
Kycklinglår 5 Stekning
Varmluftsstekning
NIVÅ 3 25 - 30
minuter
Ta av skinnet och
tillaga tills köttsaften
är klar.
Halv kyckling 5 Stekning
Varmluftsstekning
NIVÅ 4 30 - 45
minuter
Vänd med tång och
tillaga tills köttsaften
är klar.
Stekt
kyckling
4 Bakläge
Varmluftsbakning
175 ºC 75 - 90
minuter
Minska tiden med
hjälp av
varmluftsläget. Tiden
kan variera om den
är fylld.
Kalkon 4 Bakläge eller
varmluftsbakning
165 ºC 20 - 25 minuter
per ½ kg
Minska tiden med
hjälp av
varmluftsläget. Tiden
kan variera om den
är fylld.
TIPS FÖR BÄSTA RESULTAT GRILLNING OCH STEKNING EFTER
ÖNSKAD TILLAGNING
31


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