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vejledende kogetider fortsat
fjerkræ og fisk
Kom ikke for meget i kurvene.
korn- og risprodukter
Når risskålen anvendes, skal man stadig komme vand i beholderen. Men man
kan bruge anden væske som f.eks. vin eller suppe i risskålen til at koge risen i.
Man kan også tilsætte krydderier, hakkede løg, persille, mandler eller snittede
champignon.
48
mad mængde minutter bemærkning
Kyllingebryst, 4-5 30 Dampkog, til kødet er
uden ben gennemkogt og mørt
Kæmpemuslinger 454g 10 Dampkog, til skallerne
åbner sig
Rejer, 454g 10 Dampkog, til rejerne
mellemstore er lyserøde
Fisk, fileter 227g 10-20 Dampkog, til fisken er mør
Fisk, 2,5 cm tykke 15-20 Dampkog, til fisken er mør
portionsskiver
Fisk, hel 340g 15-20 Dampkog, til fisken er mør
Hummerhaler 2-4 20 Dampkog, til halerne er røde
Muslinger 454g 15 Dampkog, til skallerne
åbner sig
Østers 6 15 Dampkog, til skallerne
åbner sig
Kammuslinger 227g 15 Dampkog, til muslingerne
er varme og møre
mad mængde væske, der skal minutter
hældes i risskålen
Langkornet hvid 100g 125 ml 25
ris (f.eks. Basmati, 200g 250 ml 30
hurtigris) 300 g 375 ml 25
Brun ris 100g 125 ml 40
200g 250 ml 45
300g 375 ml 50
Couscous 200g 150 ml varmt 15-20
vand
Havregrød 75g 450 ml 40 (omrøres
mælk/vand efter halvdelen
af kogetiden)
Risengrød 75g 25 sukker og 80 (efter 60
grødris 375-500 ml mælk minutters grødris
forløb omrøres
grøden og
timeren
indstilles igen.
Tilsæt evt. mere
vand
48


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