{"id":31901,"date":"2017-11-01T08:02:33","date_gmt":"2017-11-01T08:02:33","guid":{"rendered":"https:\/\/lifesimplified.gorenje.com\/?p=31901"},"modified":"2022-03-16T07:47:17","modified_gmt":"2022-03-16T07:47:17","slug":"tilberedning-med-damp","status":"publish","type":"post","link":"https:\/\/lifesimplified.gorenje.com\/dk\/tilberedning-med-damp\/","title":{"rendered":"Tilberedning med damp"},"content":{"rendered":"

Tilberedningstiden i dampovn er som udgangspunkt den samme som ved traditionel kogning i en gryde og er afh\u00e6ngig af st\u00f8rrelse samt tilberedningstemperatur. Pr\u00f8v dig frem, brug din fornuftige sans og start altid med at v\u00e6lge den korteste tilberedningstid. Du kan altid forl\u00e6nge efter behov derefter. Tilberedningstiderne i f\u00f8lgende tabeller er fra kold ovn og er kun vejledende. G\u00e5 i k\u00f8kkenet og udforsk din nye ovn.<\/p>\n

Tilberedning af k\u00f8d<\/h2>\n

Ved konventionel tilberedning, t\u00f8rrer k\u00f8det ofte ud, bliver m\u00f8rkt eller endda forbr\u00e6ndt. N\u00e5r du bruger en dampovn, er dette ikke et problem. Dampen efterlader k\u00f8det bl\u00f8dt og saftigt og samtidig bibeholdes alle vitale ingredienser og de naturlige smagsstoffer fremh\u00e6ves. Der kr\u00e6ves meget lidt krydderi ved tilberedning af k\u00f8d i dampovnen, og du kan nemt tilberede et l\u00e6kkert og sundt m\u00e5ltid uden at tilf\u00f8je noget fedt. Husk, at ved tilberedning med damp, skal dit k\u00f8d vendes p\u00e5 grillen eller panden efter tilberedning for at give stegeskorpe – men med din kombidampovn kan du kombinere damp med grill eller en anden opvarmningsform for at give den \u00f8nskede farve og stegeskorpe efter damptilberedning.<\/p>\n\n\n\n\n\n\n\n\n
K\u00d8D<\/strong><\/td>\nM\u00c6NGDE<\/strong><\/td>\nTEMPERATUR<\/strong><\/td>\nTILBEREDNINGSTID<\/strong><\/td>\n<\/tr>\n
Gullasch<\/td>\n600 g<\/td>\n100 \u00b0C<\/td>\n105 -115 min<\/td>\n<\/tr>\n
Hamburgerryg<\/td>\n750 g<\/td>\n100 \u00b0C<\/td>\n40 – 60 min<\/td>\n<\/tr>\n
Roasbeef<\/td>\n1000 g<\/td>\n100 \u00b0C<\/td>\n20 – 25 min<\/td>\n<\/tr>\n
Skinke<\/td>\n1000 g<\/td>\n100 \u00b0C<\/td>\n40 – 60 min<\/td>\n<\/tr>\n
Kyllingebryst<\/td>\n2 stk<\/td>\n100 \u00b0C<\/td>\n10-12 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Tilberedning af fisk<\/h2>\n

Tilberedning af fisk kr\u00e6ver ofte komplekse procedurer, og fisken t\u00f8rrer ofte ud eller falder fra hinanden, f\u00f8r vi form\u00e5r at servere det. Derfor er dampovnen perfekt, ogs\u00e5 til tilberedning af fisk. Fisk tilberedes i dampovnen ved temperaturer mellem 75 og 85 \u00b0C, hvilket g\u00f8r det muligt at bibeholde alle proteiner og den kompakte konsistens. Fisken vil v\u00e6re vidunderlig bl\u00f8d og saftig, og den l\u00e6kre smag vil blive fuldt bevaret.<\/p>\n\n\n\n\n\n\n\n
FISK<\/strong><\/td>\nM\u00c6NGDE<\/strong><\/td>\nTEMPERATUR<\/strong><\/td>\nTILBEREDNINGSTID<\/strong><\/td>\n<\/tr>\n
Rejer<\/td>\n1000 g<\/td>\n100 \u00b0C<\/td>\n5-10 min<\/td>\n<\/tr>\n
Fisk (laks, tun)<\/td>\n500 g<\/td>\n80 \u00b0C<\/td>\n7-10 min<\/td>\n<\/tr>\n
Fisk, hel<\/td>\n1000 g<\/td>\n80 \u00b0C<\/td>\n20-30 min<\/td>\n<\/tr>\n
Muslinger<\/td>\n1000 g<\/td>\n80 \u00b0C<\/td>\n5-15 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Tilberedning af frugt og gr\u00f8ntsager<\/h2>\n

Principperne for en sund og afbalanceret kost l\u00e6gger stor v\u00e6gt p\u00e5 frugt og gr\u00f8ntsager. Desv\u00e6rre g\u00e5r de vigtigste vitaminer og mineraler n\u00e6sten helt tabt ved traditionel kogning i vand. I en dampovn er maden ikke i direkte kontakt med vand, hvilket efterlader det meste af de gode vitaminer og mineraler intakt, mens frugt og gr\u00f8nt holder deres intensive farve og gode smag. Dampovne kan ogs\u00e5 bruges til at konservere eller til at lave hjemmelavet saft.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
GR\u00d8NTSAGER<\/strong><\/td>\nM\u00c6NGDE<\/strong><\/td>\nTEMPERATUR<\/strong><\/td>\nTILBEREDNINGSTID<\/strong><\/td>\n<\/tr>\n
Asparges<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n4-6 min<\/td>\n<\/tr>\n
Auberginer – i skiver<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n10-20 min<\/td>\n<\/tr>\n
Blomk\u00e5l \u2013 hel<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n25-40 min<\/td>\n<\/tr>\n
Blomk\u00e5l \u2013 i buketter<\/td>\n1000 g<\/td>\n100 \u00b0C<\/td>\n10-20 min<\/td>\n<\/tr>\n
Broccoli – hel<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n20-35 min<\/td>\n<\/tr>\n
Broccoli \u2013 i buketter<\/td>\n700 g<\/td>\n100 \u00b0C<\/td>\n4-10 min<\/td>\n<\/tr>\n
Fennikel<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n5-15 min<\/td>\n<\/tr>\n
Gr\u00f8nne b\u00f8nner<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n12-15 min<\/td>\n<\/tr>\n
Guler\u00f8dder \u2013 hele<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n12-25 min<\/td>\n<\/tr>\n
Guler\u00f8dder – i tern<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n5-10 min<\/td>\n<\/tr>\n
Kartofler \u2013 hele<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n28-40 min<\/td>\n<\/tr>\n
Kartofler \u2013 i skiver<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n18-28 min<\/td>\n<\/tr>\n
Kik\u00e6rter<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n85-95 min<\/td>\n<\/tr>\n
K\u00e5l<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n8-15 min<\/td>\n<\/tr>\n
Majs<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n25 – 35 min<\/td>\n<\/tr>\n
Rosenk\u00e5l<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n12-15 min<\/td>\n<\/tr>\n
R\u00f8dbeder – hele<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n55-65 min<\/td>\n<\/tr>\n
Spinat<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n3-5 min<\/td>\n<\/tr>\n
Squash<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n10-20 min<\/td>\n<\/tr>\n
\u00c6rter<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n5-10 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n
FRUGT<\/strong><\/td>\nM\u00c6NGDE<\/strong><\/td>\nTEMPERATUR<\/strong><\/td>\nTILBEREDNINGSTID<\/strong><\/td>\n<\/tr>\n
Blommer<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n5-10 min<\/td>\n<\/tr>\n
Kirseb\u00e6r<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n5-10 min<\/td>\n<\/tr>\n
P\u00e6rer \u2013 halve<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n5-10 min<\/td>\n<\/tr>\n
Rabarber<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n3-7 min<\/td>\n<\/tr>\n
Stikkelsb\u00e6r<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n5-15 min<\/td>\n<\/tr>\n
\u00c6bler – i skiver<\/td>\n500 g<\/td>\n100 \u00b0C<\/td>\n5-10 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Tilbeh\u00f8r<\/h2>\n

Tilberedning af pasta og ris i dampovnen er en nem m\u00e5de at tilberede dit tilbeh\u00f8r perfekt \u2013 uden at det br\u00e6nder p\u00e5 eller koger over. N\u00e5r du damper t\u00f8rret ris og pasta, skal det udbl\u00f8des i forholdet 1:2, dvs. for hver del pasta eller ris du bruger, skal du tils\u00e6tte to dele vand. Du skal altid bruge et dampfad uden huller, da du tils\u00e6tter v\u00e6ske. Dog skal frisk pasta tilberedes i et dampfad med huller, da der ikke skal tils\u00e6ttes ekstra v\u00e6ske. Se altid pakningen for pr\u00e6cis tilberedningstid.<\/p>\n\n\n\n\n\n\n
TILBEH\u00d8R<\/strong><\/td>\nM\u00c6NGDE<\/strong><\/td>\nTEMPERATUR<\/strong><\/td>\nTILBEREDNINGSTID<\/strong><\/td>\n<\/tr>\n
Ris<\/td>\n1:2<\/td>\n100 \u00b0C<\/td>\n15-30 min<\/td>\n<\/tr>\n
Pasta – t\u00f8rret<\/td>\n1:2<\/td>\n100 \u00b0C<\/td>\n8-16 min<\/td>\n<\/tr>\n
Pasta – frisk<\/td>\n250 g<\/td>\n100 \u00b0C<\/td>\n3-5 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Tips og tricks til dampovn<\/h2>\n

Har du rester fra dagen f\u00f8r, kan du genopvarme dine madretter i dampovnen. Det giver en j\u00e6vn varmefordeling uden at udkoge alle vitaminer og mineraler. Det er en let og sund m\u00e5de at genopvarme mad p\u00e5. Der skal ikke tilf\u00f8jes ekstra v\u00e6ske.<\/p>\n

Destillering<\/strong>
\nBrug din dampovn til destillering af eksempelvis sutteflasker og glas til marmelade. Det er nemt og mere sikkert.<\/p>\n

Opt\u00f8ning<\/strong>
\nBrug damp til opt\u00f8ning. Det er hurtigt og sk\u00e5nsomt for dine madvarer.<\/p>\n

Syltning<\/strong>
\nBrug dampovnen til syltning og henkogning. Du bibeholder strukturen i frugt og gr\u00f8ntsagerne.<\/p>\n

H\u00e6vning af g\u00e6rdej<\/strong>
\nBrug dampovnen til h\u00e6vning af g\u00e6rdej. Dejen skal h\u00e6ve ved 40 \u00b0C og ellers f\u00f8lge opskriften. N\u00e5r du bruger denne metode t\u00f8rrer dejen ikke ud.<\/p>\n

> SE ALLE INDBYGNINGSOVNE MED DAMPFUNKTION<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Tilberedningstiden i dampovn er som udgangspunkt den samme som ved traditionel kogning i en gryde og er afh\u00e6ngig af st\u00f8rrelse samt tilberedningstemperatur. Pr\u00f8v dig frem, brug din fornuftige sans og start altid med at v\u00e6lge den korteste tilberedningstid. Du kan altid forl\u00e6nge efter behov derefter. Tilberedningstiderne i f\u00f8lgende tabeller er fra kold ovn og er…<\/p>\n","protected":false},"author":1,"featured_media":31918,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5943],"tags":[6136,5971,5979,6170],"class_list":["post-31901","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mad","tag-advice","tag-appliances-intl-dk","tag-oven-dk","tag-steam-oven","has-post-video"],"yoast_head":"\nL\u00e6s med: s\u00e5dan tilbereder du mad med damp | Gorenje Blog<\/title>\n<meta name=\"description\" content=\"Vil du ogs\u00e5 lave mad som en professionel kok? Det er nemt og simpelt at lave l\u00e6kker mad i en Gorenje dampovn. 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