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Kypsennysajat ja lämpötila-asetukset
Alla olevasta taulukosta näkyy, kuinka paljon tiettyä ruokaa voidaan valmistaa kerralla ja mikä
lämpötila ja kypsennysaika tulisi valita.
Jos ruoka-ainepakkuksen päällä on erilaiset ohjeet kuin taulukossa, noudata aina pakkauksen
ohjetta.
*) Katso myös kotitekoisten ranskanperunoiden valmistusohjetta.
SUOMI
Kypsennysaika
(minuuttia)
pakastettu ruoka
-
-
15 - 20
6 - 7
4 - 5
-
-
5 - 6
-
6 - 7
10 - 12
8 - 10
4 - 5
4 - 5
4 - 5
3 - 4
4 - 5
4 - 5
-
-
-
-
Kypsennysaika
(minuuttia) tuore
tai (osittain)
sulatettu ruoka
4 - 6 (katso toinen
kypsennysvaihe
kohdasta 175cC)
5 - 7
12 - 15
4 - 5
3 - 4
2 - 3
5 - 8
-
3 - 4
4 - 5
6 - 7
5 - 6
3 - 4
3 - 4
3 - 4
2 - 3
3 - 4
3 - 4
3 - 4
5 - 6
2 - 3
3 - 4
Suositeltava
kerta-annos
600 g
450 g
3 - 5 kpl
5 kpl
4 kpl
8 - 10 kpl
600 g
450 g
600 g
4 - 5 kpl
2 - 3 kpl
5 - 6 kpl
8 - 10 kpl
8 - 10 kpl
8 - 10 kpl
12 - 15 kpl
8 - 10 kpl
5 kpl
600 g
3 - 4 kpl
2 - 4 kpl
2 kpl
Ruokalaji
Kotitekoiset
ranskanperunat *)
esikypsennysvaihe
Tuore kala
Broileri (koivet,
fileet)
Juustokuorukat
Pienet perunaletut
Friteeratut kasvikset
(herkkusienet,
kukkakaali)
Kotitekoiset
ranskanperunat *)
toinen kypsennys
Pakastetut
ranskanperunat
Perunalastut
Perunakuorukat
Kiinalaiset
kevätkääryleet
Vietnamilaiset
kevätkääryleet
Kananugetit
Pikku välipalat
Lihapyörykät
(pienet)
Simpukat
Katkaravut
Friteeratut omenat
Munakoiso
(viipaleet)
Donitsit/munkit
Camembert
(korppujauhotettu)
Wieninleike
Lämpötila
160cC
170cC
175cC
180cC
190cC
87


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