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Tips til steking
Fisk
Angivelsene i tabellene er veiledende. Bruk
kjernetemperaturmåleren for å få bedre kontroll. Følg de
veiledende verdiene (se kapittelet: Kjernetemperaturmåler).
Matvarer Mengde Tilbehør Høyde Driftstype Temperatur i °C Steketid i min
Stek uten svor (f.eks. nakke) 1,5 kg rist + stekebrett 2 kombidrift 170–180 70–80
Stek med svor 1,5 kg rist + stekebrett 2 damping 100 20–25
Kombidrift 140–160 40–50
Varmluft 210–220 20
Svinefilet* 0,5 kg rist + stekebrett 2 kombidrift 160–180 20–30
Filet i butterdeig 1 kg stekebrett 2 kombidrift 180–200 40–60
Røkt svinekam med ben 1 kg rist + stekebrett 2 kombidrift 120–140 60–70
Sommerkoteletter i skiver stekebrett 2 damping 100 15–20
Rullestek 1,5 kg rist + stekebrett 2 kombidrift 170–180 70–80
* brunes først
Matvarer Mengde Tilbehør Høyde Varmetype Temperatur i °C Steketid i min
Kjøttpudding av 0,5 kg kjøttdeig Stekebrett 2 Kombidrift 140–150 45–60
Rådyrsadel med bein* 0,6–0,8 kg Rist + stekebrett 2 Kombidrift 150–170 15–30
Lammelår uten bein 1,5 kg Rist + stekebrett 2 Kombidrift først 150 inntil kjernetempe-
ratur 65 °C nås
deretter 60 20
Lammerygg med bein* 1,5 kg Rist + stekebrett 2 Kombidrift 160–170 15–25
Kaninkjøttstykker 1,5 kg Rist + stekebrett 2 Kombidrift 150–160 40–60
Wienerpølser - Med hull +
Stekebrett
3
1
Damping 80–85 12–18
Medisterpølser - Med hull +
Stekebrett
3
1
Damping 80–85 15–20
Kjøttpudding 1–1,5 kg Form på rist 2 Kombidrift 110 inntil kjernetempe-
ratur 80 °C nås
Rulader* à 0,15 kg Stekebrett 2 Kombidrift 90 80
* brunes først
Bruk av stekesett. Hvis du bruker stekesett, oppnår du optimale stekeresultater og ovnsrommet blir nesten
ikke tilsmusset Stekesettet kan kjøpes som tilbehør i faghandelen (se kapittelet: Tilbe-
hør).
Når er steken ferdig? Bruk bare den vedlagte kjernetemperaturmåleren.
Steken er for mørk, og svoren er delvis
brent.
Kontroller innsettingshøyden og temperaturen.
Steken ser fin ut, men sjyen er brent. Velg en mindre stekegryte neste gang, eller fyll på mer væske.
Steken ser fin ut, men sjyen er for lys og
tynn.
Velg et større fat neste gang, eller tilsett mindre væske.
Matvarer Mengde Tilbehør Høyde Varmetype Temperatur i °C Steketid i min
Dorade, hel à 0,3 kg med hull +
stekebrett
3
1
damping 80–90 15–25
Doradefilet à 0,15 kg med hull +
stekebrett
3
1
damping 80–90 10–20
Fisketerrin Vannbadform
1,5 l
rist 2 damping 70–80 40–80
Ørret, hel à 0,2 kg med hull +
stekebrett
3
1
damping 80–90 12–15
Torskefilet à 0,15 kg med hull +
stekebrett
3
1
damping 80–90 10–14
Laksefilet à 0,15 kg med hull +
stekebrett
3
1
damping 100 8–10
Blåskjell 1,5 kg stekebrett 2 damping 100 10–15
30


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