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DA
Dansk
Hviletid
Kompakte madvarer såsom kød, bagte
kartoer og kager kræver HVILETID (indeni
eller uden for ovnen), efter de er blevet
tilberedt, for at varmen kan sprede sig og
færdigtilberede midten af maden�
Bagte kartoer
Hviletid i 5 min. pakket ind i
aluminiumsfolie efter tilberedning kun med
mikrobølger.
Fisk
Hviletid i 2-3 min.
Ægretter
Hviletid i 1-2 min.
Færdiglavede retter
Hviletid i 1-2 min.
Mad på tallerken
Hviletid i 2-3 min.
Grøntsager
Kogte kartoer har godt af at hvile 1-2
min., men de este andre typer grøntsager
kan blive serveret med det samme.
Hvis maden ikke er færdigtilberedt efter
HVILETIDEN, skal den tilbage i ovnen og
stege yderligere tid.
Optøning
Det er essentielt at tillade hviletid for at
færdiggøre tilberedningsprocessen. Den
kan variere fra 5 min. for f.eks. hindbær
og op til 1 time for et stykke kød. Se side
66 DA.
Væskeindhold
Mange friske madvarer,
f�eks� grøntsager og frugt,
har varierende væskeindhold
alt efter sæson, specielt
bagekartoer. På grund af det
skal tilberedningstiderne måske
justeres� Tørre ingredienser
såsom ris og pasta kan tørre
mere ud ved lagring, og
tilberedningstiden kan derfor
variere�
Plastfolie
Plastfolie hjælper med at holde
fugten i maden, og dampen
hjælper yderligere til at gøre
tilberedningstiden hurtigere�
Prik hul før tilberedning, for
at overskydende damp kan
komme ud� Pas altid på, når
plastfolien fjernes fra en ret,
da den opbyggede damp
vil være meget varm� Køb
altid plastfolie, hvor der står
på pakken "kan bruges til
mikroovn" og brug den kun
som overdækning�
Prikke hul
Skinnet eller membranen
på noget mad gør, at damp
bygges op indeni under
tilberedning� Der skal prikkes
hul i disse madvarer, eller et
stykke skind skal fjernes før
tilberedning, for at dampen
kan komme ud. Æg, kartoer,
æbler, pølser osv� skal
alle prikkes hul på inden
tilberedning� FORSØG IKKE
AT TILBEREDE ÆG I DERES
SKAL.
Generelle retningslinjer
53


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