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Kypsennysaikojen taulukko
O
heiset kypsennysajat ovat suuntaa-antavia ja vaihtelevat ruoan
koon, ruokien välissä kiertävän ilman, ruoan määrän,
mieltymysten sekä käyttöjännitteen mukaan.
Liha - Siipikarjanliha
Kalat, äyriäiset
Ruoka
Tyyppi
Määrä
Kypsenny-
saika
Suositus
Broilerin rintapala
(luuton)
Tuore,
kokonainen
350 g
20 min
2 rintapalaa yhteen koriin
Pienet
palat
450 g
17 min
Broilerin koipireisi
Tuore,
kokonainen
2
36 min
Kalkkunan
rintaleike
Ohut
600 g
24 min
Porsaanfile
Tuore
700 g
38 min
Siivun paksuus 1 cm
Lampaanpaisti
Tuore
500 g
14 min
Makkara Nakit
10
10
min
Ruoka
Tyyppi
Määrä
Kypsenny-
saika
Suositus
Ohuet kalafileet
(turska, kolja,
kampela, lohi,
meriantura)
Tuore
450 g
15 min
Pakaste
370 g
18 min
Ohuet kalafileet
(turska, kolja,
kampela, lohi,
meriantura)
Tuore
400 g
15 min
Kokonainen kala
(taimen,
kirjolohi,
meriahven)
Tuore
600 g
25 min
Simpukat
Tuore
1 kg
20 min
Katkaravut
Tuore
200 g
5 min
Kotilot
Tuore
100 g
5 min
y patakintaita kun
sittelet koreja kypsennyksen
aikana.
TEFAL400_NoticeVitaCuisine_8L_NC00015055_TEAL400_NoticeVitacuisine_GB 01/02/10 14:59 Page62
65


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