Tabellen viser hvilket steketrinn som passer til de ulike rettene. Steketiden kan variere ut fra matvaretypen og matvarenes vekt, tykkelse og kvalitet.
SteketrinnSteketid (min.)
Kjøtt
Snitsel, naturell/panertmed 6-10
Filetmed 6-10
Kotelettlow 10-17
Cordon bleulow 15-20
Biff, blodig (3 cm tykk)max 6-8
Biff, medium/godt stekt (3 cm tykk)med 8-12
Fjærkrebryst (2 cm tykt)low 10-20
Hamburger/frikadellerlow 6-30
Stekte kjøttbiter, gyrosmed 7-12
Kjøttdeigmed 6-10
Baconmin 5-8
Fisk
Fisk, stektlow 10-20
Scampi, rekermed 4-8
Eggeretter
Pannekakermed Stekes etter hverandre
Omelettermin Stekes etter hverandre
Speileggmin/med 2-6
Eggerøremin 2-4
Arme riddere/fransk toastlow Stekes etter hverandre
SteketrinnSteketid (min.)
Poteter
Stekte poteter av kokte potetermax 6-12
Stekte poteter av rå poteterlow 15-25
Potetlappermax Stekes etter hverandre
Grønnsaker
Hvitløk/løkmin 2-10
Squash, auberginerlow 4-12
Paprika, grønn aspargeslow 4-15
Frosne
produkter
Snitselmed 15-20
Cordon bleulow 10-30
Fjærkrebrystmin 10-30
Gyros, kebabmed 10-15
Fiskefi let, naturell eller panertlow 10-20
Fiskepinnermed 8-12
Pommes fritesmed/max 4-6
Panneretter/pannegrønnsakermin 8-15
Vårrullerlow 10-30
AnnetKrutongerlow 6-10
9000844420 · no · 921030
KORT OG GODT
MATLAGING MED STEKESENSORSYSTEM
Tabell
Tabellen visar vilket stekläge som lämpar sig för vilken maträtt. Stektiden kan variera beroende på livsmedlets sort, vikt, tjocklek och kvalitet.
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