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Tabel for tilberedningstider
T
ilberedningstiderne er kun vejledende og afhænger af
ingrediensernes størrelse, afstanden mellem disse, mængden,
individuel smag og strømforsyning.
Kød – Fjerkræ
Fisk – Skaldyr
Ingredienser
Type
Kvantitet
Tilbered
ningstid
Anbefalinger
Kyllingebryst
(udbenet)
Friske, hele
350 g
20 min
2 kyllingebryster i et dampfad
Tern
450 g
17 min
Kyllingeoverlår
Friske, hele
2
36 min
Kalkunschnitzel
Tynde
600 g
24 min
Svinefilet
Frisk
700 g
38 min
Skæres i skiver på 1 cm
Lammebøf
Frisk
500 g
14 min
Pølser
Knækpølse
10
10
min
Frankfurter
10
10
min
Ingredienser
Type
Kvantitet
Tilbered
ningstid
Anbefalinger
Tynde fiskefileter
(torsk, kuller,
rødspætte,
tunge, laks…)
Friske
450 g
15 min
Frosne
370 g
18 min
Fiskesteak (torsk,
kuller, rødspætte,
tunge, laks…)
Friske
400 g
15 min
Hele fisk (ørred,
lakseørred, bars)
Friske
600 g
25 min
Muslinger
Friske
1 kg
20 min
Rejer
Friske
200 g
5 min
Kammuslinger
Friske
100 g
5 min
Brug grydelapper,r du
ndterer fadene under
tilberedning.
TEFAL400_NoticeVitaCuisine_8L_NC00015055_TEAL400_NoticeVitacuisine_GB 01/02/10 14:58 Page38
41


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