Manual Steba PS E2600 XL (page 41 of 64) (English, German, Dutch, Danish, French, Swedish)

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∙ Målesensoren tilsluttes til apparatet (nr.13). I kernetemperaturdisplayet (nr. 12) an-

gives kernetemperaturen.

rare medium welldone

Okse 53/55°C 58/60°C 60/75°C

Svin / 65/70°C 75/80°C

Kalv/lam / 55/65°C 65/70°C

Fjerkræ / / 75/80°C

Fisk / 55/62°C /

∙ Krydring: Bør først krydres med salt, peber og andre krydderier efter grilningen.

∙ Kernetemperaturmålingen må først udføres ved 400°C, for højere temperatur

ødelægger måleren. Måleføleren må ikke røre grillristen.

Henvisning:

∙ Grillmaden skal ca. Udtages 1 time inden det skal grilles, for at det kan opvarmes

til stuetemperatur.

∙ Inden grilningen, aftørres fugtigheden af kødet, for at bruningen kan ske hurtig.

Udtage grillristen med udtageren og placer dernæst maden på grillristen. Drypb-

akken placeres to niveauer under, skålen til hvileindsættes helt forneden.

∙ Efter 1 – 4 minutter vendes kødet og grilles dernæst i endnu 1-4 minutter indtil den

ønskede bruningsgrad opnås.

∙ For at undgå fedtpletter omkring arbejdsområdet, der kan opstå ved

udtagning af grillristen, trækkes drypbakken først 2/3 du af niveau 9.

Først dernæst udtages grillristen med maden.

∙ Grill ingen kød der er meget saltet eller tørre madvarer (f.eks. knækbrød)!

∙ Dernæst lægges kødet i ca. 5 minutter i hvile skålen.

∙ For at opfriske skorpen, kan kødet eftergrilles i ca. 30 sekunder pr. side.

∙ Magert kød indeholder ikke meget fedt og bruner derfor ikke lige så godt. Kødet

bør vendes oftere, indtil den ønskede bruningsgrad er opnået.

∙ Fisk:

o Fiske protein størkner meget hurtigt og bliver dernæst tør. Fisk bør tilbere-

des på niveau 3 – 4 ved fuld ydelse ca. 30 sekunder pr. side. Lad kødet hvile

i skålen i et par minutter.

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Steba PS E2600 XL Manual

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