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8.7 Odtaljevanje
VRSTA JEDI [g]
Čas odtalje‐
vanja [min.]
Dodatni čas odta‐
ljevanja [min.]
Opombe
Piščanec 1000 100 - 140 20 - 30
Piščanca položite na obr‐
njen krožnik, postavljen na
velik krožnik. Obrnite po
polovici časa priprave.
Meso 1000 100 - 140 20 - 30
Obrnite po polovici časa
priprave.
Meso 500 90 - 120 20 - 30
Obrnite po polovici časa
priprave.
Postrvi 150 25 - 35 10 - 15 -
Jagode 300 30 - 40 10 - 20 -
Maslo 250 30 - 40 10 - 15 -
Smetana 2 x 200 80 - 100 10 - 15
Smetano lahko stepete tu‐
di, ko še vedno vsebuje
zmrznjene delce.
Torta 1400 60 60 -
8.8 Sterilizacija - Gretje spodaj
Jagodičevje
STERILIZIRANJE Temperatura [°C]
Čas kuhanja do za‐
četka vretja [min]
Dodatni čas kuhanja
pri 100 °C [min]
Jagode, borovnice,
maline, zrele kosmu‐
lje
160 – 170 35 – 45
Pečkato in koščičasto sadje
STERILIZIRANJE Temperatura [°C]
Čas kuhanja do za‐
četka vretja [min]
Dodatni čas kuhanja
pri 100 °C [min]
Hruške, kutine, slive 160 – 170 35 – 45 10 – 15
Zelenjava
STERILIZIRANJE Temperatura [°C]
Čas kuhanja do za‐
četka vretja [min]
Dodatni čas kuhanja
pri 100 °C [min]
Korenje
1)
160 – 170 50 – 60 5 – 10
Kumare 160 – 170 50 – 60
Mešana zelenjava 160 – 170 50 – 60 5 – 10
Koleraba, grah, beluši 160 – 170 50 – 60 15 – 20
1)
Po izklopu pečice pustite sterilizirana živila v njej.
40
www.electrolux.com
40


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