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Opvarmning og varmholdning
Sammenkogte retter (f.eks. linsegryde)
Mælk**
Opvarmning af pølser i vand**
1-2
1.-2.
3-4
-
-
-
Optøning og opvarmning
Dybfrossen spinat
Gullasch, dybfrost
2.-3.
2.-3.
10-20 min.
20-30 min.
Trække, simre
Melboller, kødboller
Fisk
Hvide saucer, f.eks. bechamelsauce
Piskede saucer, f.eks. bearnaisesauce, hollandaisesauce
4.-5.*
4-5*
1-2
3-4
20-30 min.
10-15 min.
3-6 min.
8-12 min.
Kogning, dampning
Ris (med dobbelt mængde vand)
Mælkeris
Pillekartofler
Hvide kartofler
Dejretter, pasta
Sammenkogte retter, supper
Grøntsager
Grøntsager, dybfrosne
Tilberedning i trykkoger
2-3
1.-2.
4-5
4-5
6-7*
3.-4.
2.-3.
3.-4.
4-5
15-30 min.
35-45 min.
25-30 min.
15-25 min.
6-10 min.
15-60 min.
10-20 min.
10-20 min.
-
Grydestegning
Benløse fugle
Grydesteg
Gullasch
4-5
4-5
2.-3.
50-60 min.
60-100 min.
50-60 min.
Stegning**
Schnitzel, naturel eller paneret
Schnitzel, dybfrossen
Kotelet, naturel eller paneret***
Steak (3 cm tyk)
Hamburgers, frikadeller (3 cm tykke)***
Fjerkræbryst (2 cm tykt)***
Fjerkræbryst, dybfrost***
Fisk eller fiskefilet, naturel
Fisk eller fiskefilet, paneret
Fisk og fiskefilet, paneret og dybfrost, f.eks. fiskepinde
Scampi og rejer
Panderetter, dybfrosne
Pandekager
Omelet
Spejlæg
6-7
6-7
6-7
7-8
4.-5.
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.
30-40 min.
10-20 min.
10-30 min.
8-20 min.
8-20 min.
8-12 min.
4-10 min.
6-10 min.
fortløbende
fortløbende
3-6 min.
Fritering (150-200 g pr. portion fortløbende i 1-2 liter olie**)
Dybfrostprodukter, f.eks. pommes frites, chicken nuggets
Kroketter
Kød, f.eks. kyllingestykker
Fisk, paneret eller i øldej
Grøntsager, svampe, paneret eller i øldej
Småt bagværk, f.eks. berlinerpfannkuchen, frugt i øldej
8-9
7-8
6-7
5-6
5-6
4-5
-
-
-
-
-
-
Viderekogningstrin Tilberedningstid i
minutter
* Videretilberedning uden låg
** Uden låg
*** Vendes ofte
43


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