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118 SK SSVS 1000 B2
Tabuľka časov dusenia
Dusený pokrm Teplota duse-
nia Čas dusenia Hrúbka
Hovädzie filé, kotleta ≥ 49 °C 1 – 6 hodín 1 ‒ 2 cm
Hovädzie steaky ≥ 49 °C 2 – 8 hodín 4 ‒ 5 cm
Hovädzí chrbát, jahňacie
stehno, divina ≥ 49 °C 8 – 24 hodín 4 ‒ 6 cm
Bravčový bôčik 82 °C 10 – 12 hodín 3 ‒ 6 cm
Bravčové rebrá 59 °C 10 – 12 hodín 2 ‒ 3 cm
Bravčové kotlety ≥ 56°C 4 – 8 hodín 2 ‒ 4 cm
Bravčová pečienka ≥ 56°C 10 – 12 hodín 5 ‒ 7 cm
Kuracie prsia
(s kosťami)
85°C 2 – 6 hodín 3 ‒ 5 cm
Filé z kuracích pŕs 72°C 1 – 4 hodiny 3 ‒ 5 cm
Kuracie krídla 85°C 2 – 6 hodín 3 ‒ 5 cm
Kuracie stehno 85°C 2 – 6 hodín 5 ‒ 7 cm
Kačacie prsia 65°C 3 – 8 hodín 3 ‒ 5 cm
Ryba chudá ≥ 47°C 1 – 2 hodiny 3 ‒ 5 cm
Ryba mastná ≥ 47°C 1 – 2 hodiny 3 ‒ 5 cm
Krevety 60°C 1 hodina 2 ‒ 4 cm
Chvost z morského raka 60°C 1 hodina 4 ‒ 6 cm
Mušle sv. Jakuba (hrebe-
natky)
60°C 1 hodina 2 ‒ 4 cm
Korenená zelenina ≥ 83°C 1 – 2 hodiny 1 ‒ 5 cm
Jemná zelenina ≥ 83°C 1 – 2 hodiny 1 ‒ 5 cm
UPOZORNENIE
Všetky údaje sú len orientačné!
Čas dusenia závisí od hrúbky a textúry použitých potravín. Uvedené časy
sú orientačné hodnoty. Otestujte rozličné časy dusenia a teploty, kým
nezískate želaný výsledok. Uvedená hrúbka sa vzťahuje na vákuované
potraviny. Tenšie potraviny potrebujú spravidla kratší čas dusenia.
121


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