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NMT
Húsok
Súly Edény Magasság Fűtési
mód
Hőmérséklet
°C-ban, grillsütő
Időtartam,
percben
Marhasült
(pl. oldalas)
1kg
1,5 kg
2kg
zárt
2
2
2
t
t
t
200-220
190-210
180-200
80
100
120
Marhabélszín 1kg
1,5 kg
2kg
nyitott
2
2
2
t
t
t
210-230
200-220
190-210
70
80
90
Sült hátszín, rózsaszínre
sütve*
1kg nyitott 1 R 210-230 40
Frissensültek, átsütött
frissensültek, rózsaszínű
Rostély***
Rostély***
5
5
x
x
3
3
20
15
Disznóhús bőr nélkül
(pl. nyak)
1kg
1,5 kg
2kg
nyitott
1
1
1
R
R
R
190-210
180-200
170-190
100
140
160
Bőrös disznóhús**
(pl. lapocka, csülök)
1kg
1,5 kg
2kg
nyitott
1
1
1
R
R
R
180-200
170-190
160-180
120
150
180
Pácolt füstölt karaj,
csonttal
1kg rt 2 t 210-230 70
Vagdalt hús 750 gr nyitott 1 R 170-190 70
Virsli kb. 750 gr Rostély*** 4 x 3 15
Borjúsült 1kg
2kg
nyitott 2
2
t
t
190-210
170-190
100
120
ránycomb csont nélkül 1,5 kg nyitott 1 R 150-170 120
* A sült hátszínt az idő felének lejárta után fordítsa meg. A párolás után csavarja be alufóliába és hagyja
a sütőben 10 percig pihenni.
** Sertéshús esetén vagdossa be a bőrt, és amennyiben meg kell fordítani, tegye először a bőrös felével
lefelé az edénybe.
*** Az zománcozott tálcát az 1. szintre tolja be.
106


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