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Tabel over tilberedning
I den følgende tabel vises nogle eksempler.
Kogetiderne afhænger af styrketrin, type, vægt og kvalitet af
madvarer. Derfor findes der afvigelser.
Styrketrinet har indvirkning på resultatet af kogningen.
Du skal røre engang imellem, hvis du opvarmer pureer,
cremesupper og tykke saucer.
Brug styrketrin 9 ved start af kogningen.
Viderekogningst
rin
Tilberedningstid i
minutter
Smelte
Chokolade, overtrækschokolade, smør, honning
Gelatine
1-1.
1-1.
-
-
Opvarmning og varmholdning
Gryderetter
Mælk**
Pølser opvarmet i vand**
1-2
1.-2.
3-4
-
-
-
Optøning og opvarmning
Dybfrossen spinat
Dybfrossen gullasch
2.-3.
2.-3.
5-15 min.
20-30 min.
Kog på svag varme
Kødboller
Fisk
Hvid sauce, f.eks. bechamel
Sauce som bearnaise, hollandaise
4.-5.*
4-5*
1-2
3-4
20-30 min.
10-15 min.
3-6 min.
8-12 min.
Koge, dampkoge, stege let
Ris (med dobbelt mængde vand)
Ris med mælk
Uskrællede kartofler
Skrællede kartofler med salt
Pasta
Gryderetter, supper
Grøntsager
Dybfrosne grøntsager
Lavet i trykkoger
2-3
2-3
4-5
4-5
6-7*
3.-4.
2.-3.
3.-4.
4.-5.
15-30 min.
25-35 min.
25-30 min.
15-25 min.
6-10 min.
15-60 min.
10-20 min.
7-20 min.
-
Stuvning
Kødrulle
Stuvning
Gullasch
4-5
4-5
3.-4.
50-60 min.
60-100 min.
50-60 min.
Stegning**
Steaks, ferske eller panerede
Dybfrosne steaks
Koteletter, ferske og panerede
Steak (3 cm tyk)
Bryst (2 cm tykt)
Dybfrosset bryst
Fisk og fiskefilet, fersk
Fisk og fiskefilet, paneret
Dybfrosset, paneret fisk, f.eks. fiskepinde
Små og store rejer
Dybfrosne retter, f.eks. panderetter
Pandekager
Omeletter
Spejlæg
6-7
6-7
6-7
7-8
5-6
5-6
5-6
6-7
6-7
7-8
6-7
6-7
3.-4.
5-6
6-10 min.
8-12 min.
8-12 min.
8-12 min.
10-20 min.
10-30 min.
8-20 min.
8-20 min.
8-12 min.
4-10 min.
6-10 min.
Tilbered en ad gangen
Tilbered en ad gangen
3-6 min.
* Videretilberedning uden låg
** Uden låg
7


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