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Tabellen gælder for mad, der sættes i den kolde
bageovn. Tidsangivelserne i tabellerne er vejledende
værdier. De afhænger af kødets kvalitet og
beskaffenhed.
Kød
Vægt Service Trin OvnĆ
funktion
Temperatur
ºC, grill
Varighed,
minutter
Oksesteg
(f.eks. højreb)
1 kg
1,5 kg
2 kg
lukket
2
2
2
t
t
t
210Ć230
210Ć230
210Ć230
80
90
120
Oksemørbrad 1 kg
1,5 kg
2 kg
åben
2
2
2
t
t
t
200Ć220
190Ć210
180Ć200
70
80
90
Roastbeef rosa* 1 kg åben 2 R 240Ć260 40
Steaks, gennemstegt
Steaks, rosa
Rist
Rist
5
5
x
x
Trin 3
Trin 3
25
20
Svinekød uden svær
(f.eks. nakke)
1 kg
1,5 kg
2 kg
åben
2
2
2
R
R
R
190Ć210
180Ć200
170Ć190
100
140
160
Svinekød med svær**
(f.eks. bov eller skank)
1 kg
1,5 kg
2 kg
åben
2
2
2
R
R
R
210Ć230
200Ć220
190Ć210
100
120
140
Hamburgerryg med ben 1 kg lukket 2 t 210Ć230 60
Forloren hare 750 g åben 2 R 170Ć190 70
Pølser ca. 750 g Rist 4 x Trin 3 15
Kalvesteg 1 kg
2 kg
åben 2
2
t
t
200Ć220
180Ć200
100
120
Lammekølle uden ben 1,5 kg åben 2 R 170Ć190 120
* Vend roastbeefen efter den halve tid. Efter endt stegetid pakkes roastbeefen ind i alufolie og hviler i
ovnen i 10 min.
** Flæskesvær svinekød ridses og lægges først i servicen med flæskesværen nedad, hvis stegen
skal vendes.
Kød
21


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