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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.
Angivelsene i tabellene er veiledende. Bruk
kjernetemperaturmåleren for å få bedre kontroll. Følg de
veiledende verdiene (se kapittelet: Kjernetemperaturmåler).
Fjærkre
Oksekjøtt
Kalvekjøtt
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 Forhold Tilbehør Høyde Varmetype Temperatur i °C Steketid i min
Matvarer Mengde Tilbehør Høyde Varmetype Temperatur i °C Steketid i min
Kylling, hel 1,2 kg Rist + stekebrett 2 Kombidrift 180–190 50–60
Kylling, hel** 1,2 kg Rist + stekebrett 2 Kombidrift først 90 50–70
deretter 200 20–25
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/gås, hel 2 kg Rist + stekebrett 2 Kombidrift 170 60–80
Varmluft 210 15–20
And/gås, hel** 2 kg Rist + stekebrett 2 Kombidrift først 90 70–90
deretter 200 20–25
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
** denne alternative tilberedningen tar lengere tid, men gir mørere og saftigere stekeresultater
Matvarer Mengde Tilbehør Høyde Varmetype Temperatur i °C Steketid i min
Grytestek av okse* 1,5 kg Rist + stekebrett 2 Oppvarming 140–150 100–140
Surstek* 1,5 kg Stekebrett 2 Kombidrift 130 120–180
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
Oksekjøtt 1,5 kg Stekebrett 2 Kombidrift 100 120–150
* brunesrst
Matvarer Mengde Tilbehør Høyde Varmetype Temperatur i °C Steketid i min
Kalvestek, marmorert 1 kg Rist + stekebrett 2 Kombidrift 160–170 60–70
Kalvestek, mager 1 kg Rist + stekebrett 2 Kombidrift 160–170 50–60
Kalverygg* 1 kg Rist + stekebrett 2 Kombidrift 160–180 15–25
Kalvebryst, fylt 1,5 kg Rist + stekebrett 2 Kombidrift 140–160 75–120
Oksekjøtt 1,5 kg Stekebrett 2 Kombidrift 100 120–150
* brunesrst
29


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