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DA
Kød og fjerkræ
Stuvninger og retter med langsom
tilberedning
Det er muligt at tilberede stuvninger
med kun mikrobølger eller
kombinationstilberedning med mikrobølger,
men det vil ikke være hurtigere end at
bruge en traditionel tilberedningsmetode�
Dog vil kødet ikke sidde fast på bunden af
beholderen, og der bruges mindre energi�
Brug Pyrex ® eller ovnfaste porcelænsfade
med låg�
FØR TILBEREDNING: Grøntsagerne skal
skæres i lige store stykker og forkoges�
For mange stuvnings- opskrifter er det
nødvendigt at mele kødstykkerne for at
sikre, at sovsen klæber sig fast�
UNDER tilberedningen er det vigtigt, at
kødstykkerne holdes nedsænket i væsken
ved at bruge en underskål eller opadvendt
tallerken (for at forhindre at kødet tørrer ud)�
Det tager lang tid at tilberede stuvninger,
og der kan ske en del fordampning� Tilføj
mere væske under tilberedningen, hvis
nødvendigt� Dæk beholderen til med et
låg for at begrænse fordampningen� Kog
stuvningen ved 1000 W� i 10 til 15 minutter
og fortsæt derefter tilberedningen i den
påkrævede tid ved at anvende tilberedning
med Kombination med Varmluftopvarmning
170 °C + 300 W. Det er ikke nødvendigt at
forvarme ovnen til dette andet trin�
Hviletid:
Efter tilberedning er det vigtigt at tildække
kødet og lade det stå uden for ovnen i 10 til
15 minutter, så maden kan færdigtilberede,
og temperaturen udjævnes�
70


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Panasonic NN-CS894S User Manual - English - 144 pages

Panasonic NN-CS894S User Manual - English - 52 pages

Panasonic NN-CS894S User Manual - German - 128 pages

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Panasonic NN-CS894S User Manual - French - 128 pages

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Panasonic NN-CS894S User Manual - Swedish - 103 pages

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