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Tabellen gäller för mat som placeras i kall ugn. De tiĆ
der som anges i tabellerna är riktvärden. Stektiderna är
beroende av köttsort, vikt och kvalitet.
Kött
Vikt Kärl Fals UgnsĆ
funktion
Temperatur
ºC, grill
TillagningsĆ
tid i minuter
Nötstek
(exempelvis högrev)
1 kg
1,5 kg
2 kg
övertäckt
2
2
2
t
t
t
210Ć230
210Ć230
210Ć230
80
90
120
Fransyska 1 kg
1,5 kg
2 kg
öppet
2
2
2
t
t
t
200Ć220
190Ć210
180Ć200
70
80
90
Rostbiff, rosa* 1 kg öppet 2 R 240Ć260 40
Biffar, genomstekta
Biffar, rosa
Galler
Galler
5
5
x
x
Läge 3
Läge 3
25
20
Griskött utan svål
(exempelvis karrébit)
1 kg
1,5 kg
2 kg
öppet
2
2
2
R
R
R
190Ć210
180Ć200
170Ć190
100
140
160
Fläskkött med svål**
(exempelvis bog, lägg)
1 kg
1,5 kg
2 kg
öppet
2
2
2
R
R
R
210Ć230
200Ć220
190Ć210
100
120
140
Kassler med ben 1 kg övertäckt 2 t 210Ć230 60
Köttfärslimpa 750 g öppet 2 R 170Ć190 70
Grillkorv ca 750 g Galler 4 x Grilläge 3 15
Kalvstek 1 kg
2 kg
öppet 2
2
t
t
200Ć220
180Ć200
100
120
Lammfiol, benfri 1,5 kg öppet 2 R 170Ć190 120
* Vänd rostbiff efter halva tiden. Svep in den i aluminiumfolie efter tillagningen och låt den vila i
ugnen i 10 minuter.
** Skär skåror i svålen fläskkött och placera köttbiten först med svålen nedåt i kärlet om den skall
vändas.
Kött
21


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