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Opptining
I dette kapittelet kan du lese om hvordan du bruker varmluft 3
eller opptiningstrinnet A til tining.
Opptining med varmluft
Bruk driftstypen Varmluft 3 for å tine og tilberede dypfryste
produkter.
Ta hensyn til følgende punkter:
Opptinte dypfryste produkter (spesielt kjøtt) går raskere å
tilberede enn ferske produkter.
Tilberedningstiden for frosset kjøtt forlenges med
opptiningstiden.
Tin alltid frossent fjærkre før koking, slik at innmaten kan
fjernes.
Tilbered frossen fisk ved samme temperatur som fersk fisk.
Du kan sette større mengder dypfryste grønnsaker i
aluminiumsfat inn i ovnen samtidig.
Bruk innsettingshøyde 1 ved tining i én høyde og
innsettingshøydene 1 + 3 ved tining i to høyder.
Ta hensyn til produsentens anvisninger ved dypfryste
matvarer.
Opptiningstrinn
Driftstypen Opptiningstrinn A er spesielt godt egnet til tining av
ømfintlig bakst (f.eks. kaker med fløtekrem).
1. Slå på driftstypen Opptiningstrinn A.
2. La de dypfryste produktene tine i 2545 minutter, avhengig
av type og størrelse.
3. Ta de dypfryste produktene ut av ovnsrommet og
la dem ettertine i 3045 minutter.
Ved små mengder (stykker) reduseres opptiningstiden til 15–
20 minutter, og ettertiningstiden til 10–15 minutter.
Svin
Fileter, medium, (3 cm tykke) 4 270 12–15
Biff, gjennomstekt (2 cm tykk) 4 270 15–20
Okse
Fileter (3–4 cm tykke) 4 270 15–20 Grilltiden kan reduseres eller forlenges alt etter hvor
godt stekt maten skal være
Tournedos 4 270 12–15
Lam
Fileter 4 270 8–12 Grilltiden kan reduseres eller forlenges alt etter hvor
godt stekt maten skal være
Koteletter 4 270 10–15
Fjærkre
Kyllinglår 3 250 25–30 Hvis du prikker skinnet, kan du hindre at det danner
seg bobler under grilling
Små stykker av kylling 3 250 25–30
Fisk
Biffer 4 220 15–20 Stykkene skal være like tykke
Koteletter 4 220 15–20
Hel fisk 3 220 20–25
Grillstykker Innset-
tings-
høyde
Temperatur
i °C
Grilltid i
minutter
Veiledning
Dypfryst rett Tempera-
tur i °C
Opptinings-
tid i minutter
Rå, dypfryste produkter/frosne
matvarer
50 30 - 90
Brød/rundstykker (750 - 1500 g) 50 30 - 60
Tørr, dypfryst småbakst 60 45 - 60
Saftig, dypfryst småbakst 50 50 - 70
13


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