Manual Panasonic NN-K12JMM (page 239 of 356) (English, German, Dutch, Danish, French, Italian, Polish, Portuguese, Swedish, Spanish, Norwegian, Finnish)

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Norsk

Retningslinjer for tining

Pausetidene

Små porsjoner kan kokes nesten rett etter

tining. Store porsjoner er vanligvis frosne i

midten, og bør derfor stå ute til tining i

minst én time før tilberedning. I løpet av

denne tiden blir temperaturen jevnt fordelt,

og maten tines ved romtemperatur. Merk:

Hvis maten ikke skal kokes rett etter tining,

må den oppbevares i kjøleskap. Du må

aldri fryse opptint mat igjen uten å koke den

først.

Stek eller fjærkre

Vi anbefaler at du legger steken på en

tallerken som er plassert opp ned eller på

lignende måte, slik at den ikke blir liggende

i kraften. Det er viktig å beskytte utsatte

eller utstikkende deler av maten med folie,

slik at disse delene ikke kokes. Det er ikke

farlig å bruke en liten bit med folie i ovnen,

men folien må ikke komme i kontakt med

veggene.

Kjøttdeig eller biter av kjøtt eller

sjømat

Utsiden på disse matvarene tiner raskt. Der

er derfor viktig å dele dem opp. Del

blokkene opp i mindre biter med jevne

mellomrom under tiningen, og ta dem ut når

de er opptinte.

Små porsjoner

Koteletter og kyllingstykker må deles opp

så snart som mulig slik at de tines jevnt.

Endestykkene og deler med fett på tiner

raskere. Legg disse midt i ovnen eller

beskytt dem.

Brød

Brødskiver trenger pausetiden til å tine opp

midten. Pausetiden kan reduseres hvis

brødskivene skilles fra hverandre og

rundstykker og brød skjæres i to.

NN-K12JMM_EPG.indb 17 2018/01/30 13:09:24

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Panasonic NN-K12JMM Manual

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