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159
SV
Gädda
Torsk/Gråsej
Guldmakrill
Rökt kolja
Sill
Lyrtorsk
och gråsej
Lake
Makrill
Vitling/torsk
Rocka
*Kotletter: run-
da, 2 till 3 cm
tjocka, fiskskivor
(180/200 g per
person).
Kräv ytterst
färska produkter.
• Lägg hela fis-
ken i fatet, en-
sam eller på la-
gerblad, fänkåls-
blad eller andra
kryddväxter.
Avlägsna skin-
net direkt efter
tillredningen, det
lossnar lätt.
Rödbarb
Rödbarb/sjötunga
Svart pigghaj
Lax
Tonfisk
Forell
hel (1 kg)
25 till 30 min.
13 till 15 min.
20 till 25 min.
15 min.
20 min.
15 till 20 min.
15 min.
20 min.
15 min.
25 till 30 min.
15 min.
10 min.
20 min.
15 till 20 min.
20 till 25 min.
20 till 25 min.
hel (1 kg)
kotletter (180 g)*
hel (1 kg)
filéer
hel (200g)
kotletter (180 g)
hel (250 g)
beroende på tjocklek
filéer
hel (200g)
filéer
tjocka stycken
(6 till 10 cm långa)
kotletter (180/200 g)
kotletter (180/200 g)
hela (200g)
13 till 15 min.
Nöt
Gris
(filé mignon)
Fågel
(bröst)
(Kalvrullader)
Korv
15 till 30 min.
25 min.
20 till 25 min.
25 min.
20 min.
Stek 800 g:
55 till 60 min.
Kycklinglår: 35 till 40 min.
Kalkonkycklingstek: 50-60 min.
Rökt korv 400 g
Bryn sedan i
grillen i ett
annat fat.
KÖTT
Blodkorv
10 till 15 min.
Rör om med
en gaffel efter
tillredningen.
RIS, PASTA
SEMOLINAGRYN
Risgrynsgröt
30 min.
100 g sköljt ris – 20 cl
mjölk – 2 msk socker
Semolinagryn
20 min.
200 g (1/4 liter vatten)
7 min.
5 till 6 min.
8 min.
Kokt: placera det direkt på gallret.
Lösk
okt: placera det direkt på gallret.
Stekt: knäck det i ett fat som placeras på gall-
ret och täck med matfolie.
med ytterst färs-
ka ägg förvarade
vid rumstempe-
ratur.
10 till 12 min.
Hårdkokt
TID
BEREDNING
ANMÄRKNINGAR
LIVSMEDEL
Oavsett mängd
° C
FISK
85
75
85
85
80
85
75
80
80
75
85
85
85
85
100
100
100
100
100
95
90
90
ÄGG
100
100
Tillredningstabell
100
100
Cocotte: se detaljerat recept.
100
90
100
Lägg direkt i ett fat och täck med vatten eller mjölk. Ångan räcker nämligen inte för
att mätta dessa svällande livsmedel. Täck med aluminiumfolie för att undvika att vat-
tendroppar faller ner i fatet.
99634263_A_ML.qxp 03/10/2005 11:38 Page 159
19


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