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Dansk 29
Brug
Vi anbefaler at forvarme ovnen for de bedste resultater.
Mad Tilberedning Tilbehør Niveau Temp.
(°C)
Tid
(timer)
Oksekød
Steak, 4 cm tyk Pink Rist 3 54 3-4
Steak, 4 cm tyk Medium Rist 3 60 3-4
Steak, 4 cm tyk Gennemstegt Rist 3 68 3-4
Steg Medium Rist 3 62 6-8
Steg Gennemstegt Rist 3 68 6-8
Svinekød
Kotelet, udbenet Mør Rist 3 60 3-4
Kotelet, udbenet Hård Rist 3 71 3-4
Steg Medium Rist 3 62 4-6
Steg Gennemstegt Rist 3 72 4-6
Pulled pork Gennemstegt Rist 3 74 18-24
Fjerkræ
Kylling, bryst Mør Rist 3 66 3-4
Kyllingelår Mør Rist 3 74 2-3
Andebryst Mør Rist 3 63 3-4
Fisk
Laksebøf Mør Rist 3 52 2-3
Laksebøf Gennemstegt Rist 3 63 2-3
Torskelet Mør Rist 3 55 2-3
4. Tryk på Drejeknap og indstil tilberedningstiden.
5. Tryk på , eller tryk på Drejeknap.
BEMÆRK
Brug kun friske og kvalitetsingredienser. Klargør dem under rene forhold og opbevar dem
på køl.
Brug varmebestandige vakuumposer til at ytte og opbevare ingredienser.
Genbrug aldrig de varmebestandige vakuumposer.
Tilberedningstiden afhænger af madens tykkelse. Tilsætning af salt eller sukker kan forkorte
tilberedningstiden.
Tips
For at bevare den originale smag anbefaler vi, at du bruger færre urter og krydderier end i
almindelige opskrifter.
Kød- og skeretter får en bedre smag, når de steges og serveres.
Hvis maden ikke serveres umiddelbart efter tilberedning, lægges maden i isvand og køles
helt af. Opbevar dem derefter ved en temperatur på under 5 °C for at bevare duften og
teksturen af maden.
Undtagelsesvis anbefales kylling at blive spist umiddelbart efter tilberedning.
285


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