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Tabell
Tabellen viser hvilket temperaturnivå som passer for hver rett.
Koketiden kan variere etter matens type, vekt, størrelse og
kvalitet.
Effektnivået som velges varierer avhengig av hvilken type
stekepanne som brukes.
Temperaturnivå Total koketid fra lyd-
signalet høres
Kjøtt Filet, normal eller panert
Indrefilet
Koteletter
Cordon bleu
Biff, lite stekt (3 cm. tykkelse)
Biff, medium eller godt stekt (3 cm. tykkelse)
Bryst (2 cm. tykkelse)
Pølser, kokte eller ferske
Hamburgere, normal eller panert
Leberkäse
Ragu, gyros
Kjøttdeig
Bacon
med
med
low
low
max
med
low
low
low
min
med
med
min
6-10 min
6-10 min
10-17 min
15-20 min
6-8 min
8-12 min
10-20 min
8-20 min
6-30 min
6-9 min
7-12 min
6-10 min
5-8 min
Fisk Stekt fisk
Fiskefilet, normal eller panert
Reker
low
low / med
med
10-20 min
10-20 min
4-8 min
Eggeretter Pannekaker
Omeletter
Stekte egg
Eggere
Kaiserschmarm
Arme riddere
med
min
min / med
min
low
low
stek én etter én
stek én etter én
2-6 min
2-4 min
10-15 min
stek én etter én
Poteter Uskrelte, kokte, salte poteter
Råe, salte poteter*
Små potetretter
Glasserte poteter
max
low
max
med
6-12 min
15-25 min
stek én etter én
10-15 min
Grønnsaker Hvitløk, løk
Squash, aubergine
Paprika, grønne asparges
Sopp
Glasserte grønnsaker
min
low
low
med
med
2-10 min
4-12 min
4-15 min
10-15 min
6-10 min
Dypfryste varer Schnitzel
Cordon bleu
Bryst
Nuggets
“Gyros“, “Kebab“
Fiskefilet, normal eller panert
Fiskepinner
Pommes frites
Pannemiks og grønnsakblandinger
Vårruller
Camembert / ost
med
low
min
med
med
low
med
med / max
min
low
low
15-20 min
10-30 min
10-30 min
10-15 min
10-15 min
10-20 min
8-12 min
4-6 min
8-15 min
10-30 min
10-15 min
Annet Camembert / ost
Ferdigretter som tilsettes vann, f.eks. pasta i stekepanne
Krutonger
Mandler/ nøtter / pinjekjerner*
low
min
low
min
7-10 min
4-6 min
6-10 min
3-7 min
* I en kald stekepanne.
38


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