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Testet for deg i vårt prøvekjøkken no
39
Generelt gjelder: Jo større stek, desto lavere temperatur
og lengre steketid.
Snu steken og grillmaten etter ca. ^ til Z av den angitte
tiden.
Hvis du vil tilberede etter egen oppskrift, må du se på
lignende retter i tabellen. Du finner mer informasjon i
tipsene om steking, surring og grilling etter
innstillingstabellen.
Ta ut tilbehør som ikke brukes, fra ovnsrommet. På
denne måten får du et optimalt tilberedningsresultat og
sparer opp til 20 prosent energi.
Anvendte varmetyper:
% Over-/undervarme
7 Omluftsgrilling
( Grill, stor flate
Tips til steking, bruning og grilling
Rett Tilbehør/kokekar Innset-
tingshøy-
de
Varmety-
pe
Temperatur i
°C
Grill-
trinn
Varighet i
min.
Svinekjøtt
Svinestek uten svor, f.eks. nakke, 1,5 kg Åpent kokekar 2 7 180-190 - 110-130
Svinestek med svor, f.eks. skulder, 2 kg Rist 2 7 190-200 - 130-140
Svinestek av lend, 1,5 kg Åpent kokekar 2 7 220-230 - 70-80
Svinefilet, 400 g Rist 3 7 220-230 - 20-25
Røkt svinekam med bein, 1 kg (med litt
vann)
Lukket kokekar 2 7 210-230 - 70-90
Svinebiff, 2 cm tykk Rist 5 ( - 2 16-20
Svinemedaljonger, 3 cm tykke Rist 5 ( - 3* 8-12
Oksekjøtt
Oksefilet, medium, 1 kg Rist 2 7 210-220 - 40-50
Oksestek, 1,5 kg Lukket kokekar 2 7 200-220 - 130-160
Roastbiff, medium 1,5 kg Rist 2 7 220-230 - 60-70
Biff, 3 cm tykk, medium Rist 5 ( - 3 15-20
Burger, 3-4 cm høy Rist 4 ( - 3 25-30
Kalvekjøtt
Kalvestek, 1,5 kg Åpent kokekar 2 7 160-170 - 100-120
Kalveknoke, 1,5 kg Åpent kokekar 2 % 200-210 - 100-120
Lammekjøtt
Lammelår uten bein, medium Åpent kokekar 2 7 170-190 - 50-80
Lammerygg med bein (løsne sener og
skjær inn i beinet uten å snu det)
Rist 2 7 180-190 - 40-50
Lammekotelett** Rist 5 ( - 3 12-16
Pølser
Grillpølser Rist 4 ( - 3 10-15
Kjøttretter
Kjøttpudding, 1 kg Åpent kokekar 2 7 170-180 - 60-70
* forvarming
** Skyv inn universalpannen i innsettingshøyde 2 under
Ovnsrommet blir svært skittent. Forbered maten som skal tilberedes i en lukket stekegryte eller bruk grillristen. Hvis du bruker grillristen, får
du optimale resultater. Grillristen kan kjøpes senere som spesialtilbehør.
Steken er for mørk, og svoren er del-
vis brent, og/eller steken er for tørr.
Kontroller innsettingshøyden og temperaturen. Velg neste gang en lavere temperatur, og forkort ev. steketi-
den.
Skorpen er for tynn. Hev temperaturen eller slå på grillen en kort stund etter at steketiden er over.
Steken ser fin ut, men sjyen er brent. Velg en mindre stekegryte neste gang, og fyll på mer væske ved behov.
39


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