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Innstillingstabell
Opplysningene i tabellene er veiledende og gjelder for et
forvarmet apparat. Verdiene kan variere avhengig av
stekestykkenes type og mengde.
Legg på stekestykkene først etter at forvarmingstiden er utløpt.
Kjøtt/fjærkre
Fisk
Grønnsaker
Automatisk tidsbegrensning
Hvis Teppan Yaki har vært i drift i lengre tid uten at du endrer
innstilling for den, aktiveres den automatiske tidsbegrensning.
Oppvarmingen blir avbrutt. I displayet blinker
og vekselvis.
Når du berører et tilfeldig betjeningsområde, slukker
indikasjonen. Du kan stille inn på nytt.
Temperaturen som er stilt inn avgjør når tidsbegrensningen
aktiveres.
Stekte retter Temperatur Steketid Mengde/tykkelse
Oksestek, medium* brunes 230–240 °C 2–3 min. på hver side ca. 2 cm
brune videre 180 °C 5–7 min.
Nakkekoteletter av svin, uten bein 210–220 °C 15–20 min. ca. 2 cm
Svinemedaljong** 170–180 °C 13–17 min. maks. 2 cm
Schnitzel, svin eller kalv, panert*** 190–200 °C 10–13 min. 0,5–1 cm
Kalkun 210–220 °C 8–15 min. 1–1,5 cm
Kyllingbrystfilet 180–190 °C 15–20 min. 2,5–3 cm
Strimlet kjøtt / biff stroganoff, okse eller svin, mari-
nert****
200–210 °C 8–10 min. 600–700 g
Strimlet kalkunbryst**** 180–190 °C 7–9 min. 600–700 g
Kjøttdeig 230–240 °C 9–11 min. ca 600 g
Hamburger 180–190 °C 13–16 min. maks. 1 cm
* f. eks. entrecôte, biff. Biffen er medium når kjøttsaften renner ut.
** Trykk hardt mot platen, snu flere ganger.
*** Bruk tilstrekkelig olje for at paneringen ikke tørker ut eller brenner seg.
**** Fordel kjøtt- og fjærkrebitene godt slik at de ikke ligger inntil hverandre.
Stekte retter Temperatur Steketid Mengde/tykkelse
Fiskefilet* 190–200 °C 7–10 min. ca. 2 cm
Lakseskiver 170–180 °C 18–20 min. ca. 3 cm
Tunfiskskiver 190–200 °C 18–20 min. ca. 3 cm
Reker 210–220 °C 8–10 min. à 30 g
* Bruk fisk som egner seg til steking, f. eks. laks, tunfisk, breiflabb, åbor, gjørs. Fiskefiletene kan rulles i mel før steking slik at de
setter seg mindre fast. Start med å steke på skinnsiden og snu om mulig bare én gang.
Stekte retter Temperatur Steketid Mengde/tykkelse
Gulrøtter, strimlet 190–200 °C 6–8 min. ca 500 g
Paprikastrimler 200–210 °C 4–6 min. ca 500 g
Auberginer, i skiver* 200–210 °C 6–8 min. ca 500 g
Squash, i skiver 190–200 °C 6–8 min. ca 500 g
Løkringer 190–210 °C 5–7 min. ca 500 g
Sjampinjong, i skiver 230–240 °C 10–12 min. ca 500 g
Poteter, kokt, i skiver 210–220 °C 10–12 min. ca 500 g
* Salt auberginene før steking, la stå i 30 minutter og tørk av.
23


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