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DA
Dansk
Optøningsvejledning
Hviletider
Enkeltportioner kan tilberedes næsten med
det samme efter optøning. Det er normalt,
at store portioner mad stadig er frosne inde
i midten. Før du tilbereder maden, skal den
hvile i mindst en time. Under hviletiden
udjævnes temperaturen, og maden optøs
vha. varmeledning. OBS: Hvis maden ikke
skal tilberedes lige efter optøning, skal den
sættes i køleskabet. Optøet mad må aldrig
fryses ned igen uden at være tilberedt.
Steg og fjerkræ
Det er bedst at anbringe stege på en
omvendt tallerken eller et plastikstativ, så
de ikke ligger i kødsaften. Det er meget
vigtigt at beskytte sarte dele og dele, der
stikker frem, med små stykker folie for at
forhindre, at disse dele bliver tilberedt. Det
er ufarligt at anvende små stykker folie i
ovnen, forudsat at de ikke berører
ovnvæggene.
Hakkekød, kød i tern eller  sk
Eftersom denne madtype optøs hurtigt, er
det nødvendigt at skille maden ad, dele
blokkene op i mindre dele under
optøningen og tage dem ud, når de er tøet
op.
Små portioner
Koteletter og kyllingestykker skal skilles ad
så hurtigt som muligt, så de bliver optøet
jævnt. Dele med fedt og endestykker tør
hurtigere op. Anbring dem på midten af
glastallerkenen, eller dæk dem til.
Brød
For at hele brød kan blive optøet i midten
skal du lade dem stå et stykke tid. Du kan
forkorte hviletiden ved at skille skiverne ad
eller skære boller og hele brød igennem.
NN-K12JMM_EPG.indb 17 2018/01/30 13:09:22
217


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