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Tabell over tilberedningstider
Kjøtt
Svinestek: 18–20 minutter
Svinekoteletter: 10–12 minutter
Syltelabber: 2530 minutter
Svinekam: 12–16 minutter
Lammestek: 17–20 minutter
Fårikålkjøtt: 10–14 minutter
Lammelår: 15–20 minutter
Kalvestek: 15–20 minutter
Kalvekoteletter: 12–15 minutter
Lapskaus på kalvekjøtt 15–20 minutter
Kalvelever: 6–10 minutter
Kalvetunge: 20–25 minutter
Oksestek: 2530 minutter
Braisert oksekjøtt: 20–15 minutter
Lapskaus på oksekjøtt: 18–25 minutter
Oksetunge: 2835 minutter
Fjærkre og vilt
Vaktel: 10–15 minutter
Villkanin: 20–25 minutter
Fasan: 10–15 minutter
Hare: 25–28 minutter
And: 20–25 minutter
Kalkun: 20–25 minutter
Rappne: 14–18 minutter
Due: 12–15 minutter
Kylling: 11–15 minutter
Fisk og smat
Muslinger: 2–4 minutter
Tunfisk: 45 minutter
Blekksprut: 6–10 minutter
Havål: 8 minutter
Hummer: 5–10 minutter
Reker: 46 minutter
Sjøtunge: 3–7 minutter
Torsk: 48 minutter
Blåskjell: 2–3 minutter
Lysing (frossen): 36 minutter
Lysing (fersk): 34 minutter
Marulk: 58 minutter
Ørret: 4–7 minutter
Laks: 58 minutter
Belgfrukter og grønnsaker
Artisjokker: 58 minutter
Ris: 46 minutter
Gresskar: 7–9 minutter
Løk: 5–7 minutter
Blomkål: 58 minutter
Rosenkål: 5–7 minutter
Asparges: 58 minutter
Spinat: 35 minutter
Kikerter: 20–27 minutter
Erter (friske): 46 minutter
Tørkede erter: 18–20 minutter
Bondebønner: 58 minutter
Linser: 15–18 minutter
Kålrot: 69 minutter
Poteter: 5–7 minutter
Purreløk: 35 minutter
Rødbeter: 1825 minutter
Kål: 7–10 minutter
Tomater: 2–5 minutter
Gulrøtter: 5–7 minutter
Supper
Hvitkssuppe: 35 minutter
Kjøttsuppe: 3045 minutter
nsesuppe: 20–25 minutter
Ertesuppe: 8–10 minutter
Fiskesuppe: 8–10 minutter
Kyllingsuppe: 12–15 minutter
Purreløksuppe: 6–10 minutter
Tomatsuppe: 8–12 minutter
Grønnsakssuppe: 10–15 minutter
2


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