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104 x 142 mm
efter användning; ge apparaten tillräcklig
tid att svalna innan vattnet hälls ut och
apparaten rengörs.
TIPS:
Under tillagningen kan du märka små
virvlar i vattnet. Dessa är ofarliga och
kan avlägsnas genom att du lägger
en träsked i vattnet för ett ögonblick.
Tillagningstider
Tabell för temperaturer och tillagningstider
Tillagningstiden börjar räknas när den förinställda temperaturen har uppnåtts.
För att få en ‚bryningsarom‘ kan du steka köttet i hög temperatur efter det att sous-vide
kokningen är avslutad.
I specialkokböcker hittar du en mängd recept.
Typ av mat: Tillagningstid (beroende på
tjocklek)
Mediumstekt Välstekt
Biff: 90 - 180 min
Filé ca. 55 - 60°C
Stek ca. 80 - 90°
Gris: 60 - 150 min ca. 65 - 70°C ca. 70 - 80°
Fågel: 120 - 210 min
Ankbröst ca. 65°
Annan fjäderfä ca. 80 - 90°
Fisk: 40 - 60 min ca. 60°
Potatis/Grönsaker: 60 - 180 min ca. 85°
Anm.: Var speciellt aktsam när du handskas med mat. Om du är osäker vad gäller
bakterier, patogener eller salmonella (t ex i fjäderfä), bör du se till att hetta upp köttet
kontinuerligt och noga till en temperatur över 70°C.
Småbarn, gravida kvinnor, sjuka eller äldre personer bör endast äta kött vars inre
temperatur överskridit 75°C.
72


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