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Fågel
Vikterna i tabellen gäller stekfärdig fågel utan fyllning.
Lägg hel fågel först med bröstsidan nedåt på gallret. Vänd efter
Z av den angivna tiden.
Vänd stekar som t.ex. kalkonstek eller kalkonbröst efter halva
den angivna tiden. Vänd fågelbitar efter
Z av tiden.
Stoppa in huden under vingarna vid gås eller anka. Så kan
fettet rinna ut.
Fågel blir väldigt knaprig och brun om du penslar den med
smör, saltvatten eller apelsinjuice i slutet av stektiden
Kalvkött
Kalvstek 1,0 kg öppen 2
%
190-210 110
1,5 kg 2
%
180-200 130
2,0 kg 2
%
170-190 150
Kalvlägg 1,5 kg öppen 2
%
210-230 140
Fläskkött
Stek utan svål (t.ex. karrébit) 1,0 kg öppen 1
4
190-210 120
1,5 kg 1
4
180-200 150
2,0 kg 1
4
170-190 170
Stek, med svål (t.ex. bog) 1,0 kg öppen 1
4
190-210 130
1,5 kg 1
4
180-200 160
2,0 kg 1
4
170-190 190
Fläskfilé 500 g Galler + långpanna 3+1
4
230-240 30
Skinkstek, mager 1,0 kg öppen 2
%
190-210 120
1,5 kg 2
%
180-200 140
2,0 kg 2
%
170-190 160
Kassler med ben 1,0 kg ckt 2
%
210-230 70
Biffar, 2 cm tjocka Galler + långpanna 5+1
(
315
Fläskmedaljonger, 3 cm tjocka Galler + långpanna 5+1
(
310
Lammkött
Lammsadel med ben 1,5 kg öppen 2
4
190-210 60
Lammfiol, benfri, medium 1,5 kg öppen 1
4
160-180 120
Viltkött
Rådjurssadel med ben 1,5 kg öppen 2
%
200-220 50
Rådjursfiol, benfri 1,5 kg täckt 2
%
210-230 100
Vildsvinsstek 1,5 kg täckt 2
%
180-200 140
Hjortstek 1,5 kg täckt 2
%
180-200 130
Kanin 2,0 kg ckt 2
%
220-240 60
Köttfärs
Köttfärslimpa på 500 g
rs
öppen 1
4
180-200 80
Grillkorv
Grillkorv Galler + långpanna 4+1
(
315
Kött Vikt Tillbehör och for-
mar
Fals Ugnsfunk-
tion
Temperatur i
°C, grilläge
Tillagningstid i
minuter
Fågel Vikt Tillbehör och for-
mar
Fals Ugnsfunk-
tion
Temperatur i
°C, grilläge
Tillagningstid i
minuter
Kyckling, hel 1,2 kg Galler 2
4
220-240 60-70
Gödkyckling, hel 1,6 kg Galler 2
4
210-230 80-90
Kycklinghalvor à 500 g Galler 2
4
220-240 40-50
Kycklingdelar à 150 g Galler 3
4
210-230 30-40
Kycklingdelar à 300 g Galler 3
4
210-230 35-45
Kycklingbröst à 200 g Galler 3
(
3 30-40
98


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