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Tilbehør og belgfrukt
Tilsett vann eller annenske i forholdet som angis. Eksempel:
1 : 1,5 = tilsett 100 g ris for hver 150 ml væske.
Du kan selv velge innsettingshøyden for ovnsformen uten hull.
Fjærkre og kjøtt
Skyv inn risten og stekebrettet sammen i en høyde. La den ferdige steken hvile i 10 minutter i avslått, lukket
dampstekeovn. Da blir kjøttet saftigere.
Med driftstypen Kombidrift blir kjøttet spesielt saftig inni og
sprøtt utenpå.
Fjærkre
Oksekjøtt
Matvarer Forhold Tilbehør Høyde Varmetype Temperatur i °C Steketid i min
Skrelte poteter
(middels store)
-med hull +
stekebrett
3
1
damping 100 35–45
Skrelte poteter
(delt i fire)
-med hull +
stekebrett
3
1
damping 100 20–25
Potetgrateng - stekebrett 2 varmluft 170–180 35–45
Naturris 1 : 1,5 uten hull - damping 100 30–40
Langkornet ris 1 : 1,5 uten hull - damping 100 20–30
Basmatiris 1 : 1,5 uten hull - damping 100 20–30
Forkokt ris 1 : 1,5 uten hull - damping 100 15–20
Risotto 1 : 2 uten hull - damping 100 30–35
Linser 1 : 2 uten hull - damping 100 30–45
Hvite bønner, bløtlagt 1 : 2 uten hull - damping 100 65–75
Couscous 1 : 1 uten hull - damping 100 6–10
Grønne speltkjerner,
malt
1 : 2,5 uten hull - damping 100 15–20
Hirse, hel 1 : 2,5 uten hull - damping 100 25–35
Hvete, hel 1 : 1 uten hull - damping 100 60–70
Potetballer - med hull +
stekebrett
3
1
damping 95 20–25
Matvarer Mengde Tilbehør Høyde Driftstype Temperatur i °C Steketid i min
Kylling, hel 1,2 kg rist + stekebrett 2 kombidrift 180–190 50–60
Kylling, halv à 0,4 kg rist + stekebrett 2 kombidrift 180–190 35–45
Kyllingbryst à 0,15 kg med hull +
stekebrett
3
1
damping 100 15–25
Kyllingstykker à 0,12 kg rist + stekebrett 2 kombidrift 180–200 20–35
And, hel 2 kg rist + stekebrett 2 kombidrift 170 60–80
Varmluft 210 15–20
Andebryst* à 0,35 kg rist + stekebrett 2 kombidrift 170–180 10–15
Rullestek av kalkun 1,5 kg rist + stekebrett 2 kombidrift 150–160 70–90
Kalkunbryst 1 kg rist + stekebrett 2 kombidrift 150–160 60–80
* brunesrst
Matvarer Mengde Tilbehør Høyde Driftstype Temperatur i °C Steketid i min
Grytestek av okse* 1,5 kg rist + stekebrett 2 oppvarming 140–150 100–140
Roastbiff, medium* 1 kg rist + stekebrett 2 oppvarming 170–180 20–28
Flat roastbiff, medium* 1 kg rist + stekebrett 2 varmluft 170–180 40–55
Flat roastbiff, engelsk* 1 kg rist + stekebrett 2 varmluft 170–180 30–45
Tykk roastbiff,
medium*
1 kg rist + stekebrett 2 varmluft 170–180 45–60
Høy roastbiff, engelsk* 1 kg rist + stekebrett 2 varmluft 170–180 35–50
* brunesrst
27


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