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DK
8.3 Tilberedningstid kød
Vælg kun magert, blødt kød og fjern
fedt fuldstændigt.
Kødstykkerne bør ikke være for tykke.
Kød, som egner sig til grillstegning, la-
der sig også dampe.
Det fedt, som endnu er i kødet, reduce-
res yderligere ved dampning.
Især skal fjerkræ være helt gennemkogt
for at mindske faren for en salmonel-
lainfektion.
Prik hul i pølser, så de ikke brister.
Rå pølser egner sig ikke til dampkog-
ning. Pølserne skal allerede være kogt
(f.eks. knækpølser, wienerpølser osv.).
Kød Mængde
Tilbered-
ningstid
Anmærkninger
Oksekød 250 g 10 - 15 min. - i skiver, f.eks. oksemørbrad, roastbeef
Frikadeller 500 g 22 - 24 min. - af oksekød eller blandet hakket kød
Svinekød 400 g eller
4 stk.
10 - 15 min. - i skiver, f.eks. filet, mørbrad
Lam 4 stk. 15 - 20 min. - Skiver, f.eks. kotelet, filet
Pølser 400 g 10 - 15 min. - kun kogte pølser, f.eks. bayerske pølser,
knækpølser, hot dog-pølser osv.
- prik hul i huden inden kogningen
Kyllingefilet 400 g 15 - 20 min. - Fjern huden inden kogningen
- Kød skal ubetinget være gennemkogt
Kyllingelår 2 stk. 20 - 30 min. - Kød skal ubetinget være gennemkogt
- efter kogningen kan de evt. brunes under
grillen
BB&3(B%ERRN6HLWH0LWWZRFK$XJXVW
36


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