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Kjøtt - Fjærkre
For å gi smak til kjøttet, så ikke nøl med å blande krydder med oljen (paprika, karri, Provence-urter, timian, laurbær
osv.)
Andre grønnsaker
TYPE MENGDE TILSETT STEKETID
Kylling-nuggets
Ferske 750 g uten 18 - 20 min
Frosne 750 g uten 18 - 20 min
Kyllinglår Ferske 4–6 uten 30 - 32 min
Store kyllinglår Ferske 2 uten 30 - 35 min
Kyllingbryst Ferske 6 bryst (omlag 750 g) uten 10 - 15 min
Vårruller Ferske 4 til 8 s 1 skje olje 10 - 12 min
Kalveruller Ferske 2–6 1 skje olje 15 - 20 min
Kalvekoteletter Ferske 2–6 1 skje olje 15 - 20 min
Svinekoteletter Ferske 2–4 1 skje olje 15 - 18 min
Svinefilet Fersk 2–6 1 skje olje 12 - 15 min
Pølser eller merguez Ferske 4–8 (spekket) uten 10 - 12 min
Kaninrygg Fersk 2–6 1 skje olje 15 - 20 min
Kjøttdeig
Fersk 600 g 1 skje olje 10 - 15 min
Frossen 400 g 1 skje olje 12 - 15 min
Kjøttkaker Frosne 750 g 1 skje olje 18 - 20 min
TYPE MENGDE TILSETT STEKETID
Squash Fersk i skiver 750 g 1 skje olje + 15 cl vann 25 - 35 min
Paprika Fersk i skiver 650 g 1 skje olje + 15 cl vann 20 - 25 min
Sopp Fersk i skiver 650 g 1 skje olje 12 - 15 min
Tomater Fersk i skiver 650 g 1 skje olje + 15 cl vann 10 - 15 min
k Fersk i ringer 500 g 1 skje olje 15 - 25 min
64


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