Manual Steba DG2 (page 40 of 42) (English, German, Dutch, Danish, French)

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Kød & fjerkræ

1. Fordelen ved damp tilberedningen er, at fedtet ikke sætter sig på kødet. De bed-

ste resultater opnås, ved at anvende magre kød.

2. Fjerkræ kan koges sammen med krydderurter.

3. Kontroller om kødet er færdig tilberedt inden det serveres. Skær et stykke af

kødet for at vurdere om det kan serveres.

Kød Type Vægt/stk. Tilberedningstid

Fjerkræ Filet uden knogle 250 g

450 g

13 – 16

33 – 37

Svin Filet, nakke/kote-

let eller spareribs

400 g 6 – 12

Fisk og skaldyr

Anbefaling:

1. Fisken er færdig tilberedt, når kødet er ugennemsigtigt og det nemt kan deles

med en gaffel.

2. Dybfrossen fisk kan tilberedes med damp fra frossen tilstand, hvis det deles inden

tilberedningen. Tilberedningstiden forlænges.

Levningsmidler Type Vægt/ stk. Tilberedningstid

Skaldyr Frisk 250 / 400 g 10 – 11

Rejer Frisk 425 g 7

Muslinger Frisk 450 g 10 – 12

Languster (hale) Dybfrossen 2 stk. med hver 400 g 23 – 23

Fiskefilet Dybfrossen

Frisk

250 g

11 – 13

7 – 9

RIS

Påfyld 200 g ris og 350 ml vand i risskålen og tilsæt krydderier eller urter.

Påfyld vandbeholderen til MAX. Risskålen stilles i den nedre beholder, placer låget

ovenpå og start programmet.

Levningsmiddel Type Mængde/vand Tilberedningstid

Ris Hvid 200 g / 300 ml 38 – 42

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Steba DG2 Manual

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