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Hvis forsøgene udføres med en kogezone på Ø 18 cm og en
nominel effekt på 1500 W, bliver opkogningstiden forlænget
med ca. 20 %, og viderekogningstrinnet bliver forøget med 1
viderekogningstrin.
Opskrift: 250 g rundkornede ris, 30 g
sukker, 1 l mælk (3,5 % fedtindhold) og
en knivspids salt til en kogezone Ø 18
cm eller Ø 17 cm
9 Ca. 6:30
Opvarm mælken, til den begyn-
der at skumme op. Skru ned til
viderekogningstrinnet, og tilsæt
ris, sukker og salt til mælken
nej 2 ja
Rør rundt i mælkerisen efter
10 minutter
Tilberedning af ris
Tilberedning i: Gryde
Vandtemperatur 20 °C
Opskrift iht. DIN 44550:
125 g langkornede ris, 300 g vand og
en knivspids salt til en kogezone Ø 14,5
cm
9 Ca. 2:48 ja 2 ja
Opskrift iht. DIN 44550:
250 g langkornede ris, 600 g vand og
en knivspids salt til kogezone Ø 18 cm
eller Ø 17 cm
9 Ca. 3:15 ja 2. ja
Stegning af steaks af svinemørbrad
Tilberedning i: Stegepande
Starttemperatur for mørbradssteaks: 7
°C
Mængde: 3 steaks af svinemørbrad
(samlet vægt ca. 300 g, tykkelse ca. 1
cm), 15 g solsikkeolie til kogezone Ø 18
cm eller Ø 17 cm
9 Ca. 2:40 nej 7 nej
Stegning af pandekager
Tilberedning i: Stegepande
Opskrift iht. DIN EN 60350-2
Mængde: 55 ml dej pr. pandekage til
kogezone Ø 18 cm eller Ø 17 cm
9 Ca. 2:40 nej 6 eller 6. afhæn-
gigt af brunings-
grad
nej
Fritering af dybfrosne pommes frites
Tilberedning i: Gryde
Mængde: 1,8 kg solsikkeolie, pr. portion:
200 g dybfrosne pommes frites (f.eks.
McCain 123 Frites Original) til kogezone
Ø 18 cm Ø eller Ø 17 cm
9 Til en olietemperatur på 180 °C
er nået
nej 9 nej
Opvarmning / opkogning Viderekogning
Prøveretter Opkog-
ningstrin
Varighed (min:sek) Låg Viderekog-
ningstrin
Låg
51


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