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De angivende tider og temperaturer er vejledende og afhængig af følgende:
o Friske eller frosne madvarer
o le- eller stuetemperatur
o Konsistens
o Madvaner
o Beholderen (tykke beholdere leder ikke varmen optimalt)
Ca. damptider ved 100°C:
Fisk Minutter Minutter
Torsk 10 Muslinger 10 – 12*
Laks 10 – 12 Rejer 10
Karpe 16 – 20 Krabber 6 - 8
Hautaske 10 - 12
*Muslinger der er åbnet inden dampningen eller ikke er åbnet efter dampningen, er
ikke gode. Må under ingen omstændigheder spises!
Grøntsager Minutter Minutter
Blomkålsbuketter 10 Kålrabi 10 - 12
Bønner 10 Kartofler skåret i kvarte stykker 20 - 25
Gulerødder, i hal-
veret
10 - 12 Pastinak 12 - 14
Rosenkål 14 - 16 Asparges 16 - 20
Ris
Ris mængden af ris og 1,5 gange mængden af vand i en beholder.
Damptid: 30-35 minutter
Æg
Der skal ikke stikkes hul i æggene, for de opvarmes langsomt i dampen.
Placer æggene i den hullede plade eller i en hullet aluminiumsskål og indsæt dem på
mellemniveauet.
Damptid: Blød 10 minutter
Mellem 12 minutter
Hård 15 minutter
Kød
Optø frossen madvarer i apparatet (se afsnit om optøning)
Tilberedningstiden afhænger af tykkelsen og temperaturen af kødet.
97


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