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4.2 Tillagningstabell
Typ av
livsmedel
Maträtter eller
typ av
matlagning
Effektnivåer och tillagningsfaser
Prima fase Potenze Seconda fase Potenze
Pasta, ris
Färsk pasta Uppkokning av vatten Booster-9
Pastan kokar och
Vattnet hålls
kokande
7-8
Färsk pasta Uppkokning av vatten Booster-9
Pastan kokar och
Vattnet hålls
kokande
7-8
Kokt ris Uppkokning av vatten Booster-9
Riset kokar och
Vattnet hålls
kokande
5-6
Risotto Stekning (mirepoix) och risrostning 7-8 Tillagning 4-5
Grönsaker,
bönor
Kokning Uppkokning av vatten Booster-9 Tillagning 6-7
Fritering Uppvärmning av olja 9 Fritering 8-9
Uppstekning Uppvärmning av kokkärlet 7-8 Tillagning 6-7
Stuvning Uppvärmning av kokkärlet 7-8 Tillagning 3-4
Stekning
(mirepoix)
Uppvärmning av kokkärlet 7-8 Bryning av mirepoix 7-8
Kött
Hel stek
Bryning av köttet
(om man bryner med smör används
effekt 6)
7-8 Tillagning 3-4
Grillning Uppvärmning av kokkärlet 7-8
Grillning på båda
sidor
7-8
Bryning
Bryning i olja
(om man bryner med smör används
effekt 6)
7-8 Tillagning 4-5
Långkok/stuvning
Bryning i olja
(om man bryner med smör används
effekt 6)
7-8 Tillagning 3-4
Fisk
Grillning Uppvärmning av kokkärlet 7-8 Tillagning 7-8
Långkok/stuvning
Bryning i olja
(om man bryner med smör används
effekt 6)
7-8 Tillagning 3-4
Fritering
Uppvärmning av stekpannan med
olja eller annat fett
8-9 Fritering 7-8
Ägg
Frittata
Uppvärmning av stekpannan med
smör eller annat fett
6 Tillagning 6-7
Omelett
Uppvärmning av stekpannan med
smör eller annat fett
6 Tillagning 5-6
Lättkokta/hårdkokta Uppkokning av vatten Booster-9 Tillagning 5-6
Pannkakor
Uppvärmning av stekpannan med
smör
6 Tillagning 6-7
Såser
Tomatsås
Bryning med olja (om man bryner
med smör används effekt 6)
6-7 Tillagning 3-4
Ragù
Bryning med olja (om man bryner
med smör används effekt 6)
6-7 Tillagning 3-4
Besciamella
Bottenredning (bryning av smör och
mjöl)
5-6
Försiktig
uppkokning
3-4
Efterrätter,
krämer
Vaniljsås Koka upp mjölken 4-5 Låt sjuda 4-5
Pudding Koka upp mjölken 4-5 Låt sjuda 2-3
Ris alla Malta Värm mjölken 5-6 Låt sjuda 2-3
188


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