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Praktiske eksempler på madlavning
Angivelserne i de følgende tabeller er omtrentlige.
Varme-
trin
Tilberedning egnet til Tilb.tid Råd / Tips
0 Eftervarme, Indstilling: 'Slukket'
1 Varmetrin Holde færdige retter varme efter behov Med låg
1-2
Smeltning
Hollandaisesovs,
smelte smør, chokolade, husblas
5-25 min. Rør jævnligt i maden
Stivne Soufflé, æggekage 10-40 min. Tilberedes med låg
2-3
Madvarer, der
opsuger væde
Mørkogning af ris- og mælkeret-
ter
Opvarmning af færdigretter
25-50 min.
Tilsæt mindst dobbelt så me-
get væske som ris; mælke-
retter omrøres jævnlig under
tilberedningen
3-4
Dampning
Grydestegning
Dampning af grøntsager, fisk
Grydestegning af kød
20-45 min.
Grøntsager tilsættes lidt
væde (nogle spiseskefulde)
4-5 Kogning
Dampning af kartofler 20-60 min.
Brug så lidt væde som mu-
ligt, f.eks.: højst
¼ l vand til
750 g kartofler
Tilberedning af større mængder
mad, sammenkogte retter og
supper
60-150 min.
Op til 3 l væske plus ingredi-
enser
6-7
Skånsom
stegning
Schnitzler, cordon bleu, kotelet-
ter, frikadeller, middagspølser, le-
ver, opbagt sovs, æg,
æggekage, æbleskiver
bages
efterhånden
Vendes undervejs
7-8
Stegning
ved kraftig
varme
Kartoffelkroketter, mørbradbøffer,
steaks
5-15 min.
pr. pandefuld
Vendes undervejs
9
Opkogning
Bruning
Friture-kog-
ning
Opvarmning af store mængder vand, kogning af pasta, bruning af kød (gullasch,
grydesteg), friturekogning af pommes frites
11


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