Fågel på engelska och svenska
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Ankbröst på engelska Duck breast, breast of duck
Måltemperaturer
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medium rare58-62 °C
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medium62-68 °C
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well done68+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
15 min - 1 h
Tillagningstips
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Ankbröst grillas med fördel med omvänd bryning (reverse sear), eller någon annan variant med både direkt- och indirekt grillning där den indirekta delen håller medelhög värme 120-180°C.
Snitta gärna skinn- och fettsidan men låt den vara på.
Bör ej grillas över medium rare!
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Hel kyckling på engelska Whole chicken, spatchcock chicken
Måltemperaturer
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medium72-82 °C
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well done82 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
35 min - 3 h
Tillagningstips
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OBS! FUSKA INTE MED INNERTEMPERATUREN.
Kan grillas med direkt, hög värme 200-250°C med regelbundna vändningar tills måltemperatur nås. Har du ett rotisseri-set är detta som gjort för hel kyckling!
Ett lite snabbare alternativ för hel kyckling är sk "spatchcock chicken", där man klyver kycklingen på mitten utan att gå hela vägen igenom bröstbenet och vänder ut den. Då får man en "ovansida" med allt kött och en "undersida" med kycklingens insidor.
Bäst blir kyckling low and slow, 125-150°C på indirekt värme under lite längre tid och gärna med rökflis och vätskefyllt uppsamlingskärl.
När kycklingen närmar sig måltemperatur kan man höja värmen i grillen (ex en stund i förväg kan man tända på lite extra kol/ved/briketter vid sidan om och sedan slänga på dem) och bryna kycklingen till en vacker färg.
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Kycklingbröst på engelska Chicken breast
Måltemperaturer
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medium70-72 °C
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well done72-82 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
20 min - 3 h
Tillagningstips
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OBS! FUSKA INTE MED INNERTEMPERATUREN.
Kan grillas med direkt, hög värme 200-250°C med regelbundna vändningar tills måltemperatur nås.
Bäst blir dock kyckling om man kör den low and slow, 125-150°C på indirekt värme under lite längre tid och gärna med rökflis och vätskefyllt uppsamlingskärl.
När kycklingen närmar sig måltemperatur kan man höja värmen i grillen (ex en stund i förväg kan man tända på lite extra kol/ved/briketter vid sidan om och sedan slänga på dem) och bryna kycklingen till en vacker färg.
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Kycklingfilé på engelska Filet of chicken
Måltemperaturer
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medium70-72 °C
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well done72-82 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
15 min - 1 h
Tillagningstips
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OBS! FUSKA INTE MED INNERTEMPERATUREN.
Kan grillas med direkt, hög värme 200-250°C med regelbundna vändningar tills måltemperatur nås.
Man kan även köra kycklingfilé low and slow, men bara för sig själva kan de hinna bli väldigt torra med denna metod, så pensla rejält med glaze eller liknande isåfall!
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Kycklingklubba på engelska Chicken legs, chicken drumsticks
Måltemperaturer
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well done82 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
20 min - 3 h
Tillagningstips
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OBS! FUSKA INTE MED INNERTEMPERATUREN.
Kan grillas med direkt, hög värme 200-250°C med regelbundna vändningar tills måltemperatur nås.
Bäst blir dock kyckling om man kör den low and slow, 125-150°C på indirekt värme under lite längre tid och gärna med rökflis och vätskefyllt uppsamlingskärl.
När kycklingen närmar sig måltemperatur kan man höja värmen i grillen (ex en stund i förväg kan man tända på lite extra kol/ved/briketter vid sidan om och sedan slänga på dem) och bryna kycklingen till en vacker färg.
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Kycklinglår på engelska Chicken thigh
Måltemperaturer
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medium70-72 °C
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well done72-82 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
20 min - 3 h
Tillagningstips
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OBS! FUSKA INTE MED INNERTEMPERATUREN.
Kan grillas med direkt, hög värme 200-250°C med regelbundna vändningar tills måltemperatur nås.
Bäst blir dock kyckling om man kör den low and slow, 125-150°C på indirekt värme under lite längre tid och gärna med rökflis och vätskefyllt uppsamlingskärl.
När kycklingen närmar sig måltemperatur kan man höja värmen i grillen (ex en stund i förväg kan man tända på lite extra kol/ved/briketter vid sidan om och sedan slänga på dem) och bryna kycklingen till en vacker färg.
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Kycklingvingar på engelska Chicken wings
Måltemperaturer
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well done82 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
15 min - 1 h
Tillagningstips
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OBS! FUSKA INTE MED INNERTEMPERATUREN.
Kan grillas med direkt, hög värme 200-250°C med regelbundna vändningar tills måltemperatur nås.
Klassikern barbecued chicken wings kan man hitta en uppsjö "enda riktiga" recept för, men en variant som funkar bra är att köra dem på indirekt, medelhög värme 150-180°C ca 40 minuter tills de börjar nå 82°C, pensla dem med en härligt sliskig glaze och släng in dem i värmen igen ca 5-10 minuter.
Fisk på engelska och svenska
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Gös på engelska Pikeperch, pike pearch, pike-pearch
Måltemperaturer
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rare47-50 °C
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medium rare50-52 °C
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medium52-58 °C
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well done58+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
10 min - 25 min
Tillagningstips
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Grillas med fördel över hög värme (250°C+°) till fin yta erhålls, och får därefter vid behov gå klart till måltemperatur i indirekt värme.
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Hel regnbågslax på engelska Rainbow trout
Måltemperaturer
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rare48-50 °C
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medium rare50-55 °C
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medium55-58 °C
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well done58+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
10 min - 25 min
Tillagningstips
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Grillas med fördel över hög värme (250°C+°) till fin yta erhålls, och får därefter vid behov gå klart till måltemperatur i indirekt värme. Kan även med oerhört gott resultat varmrökas i låg temperatur!
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Röding, fjällröding på engelska Char, arctic char
Måltemperaturer
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rare47-50 °C
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medium rare50-52 °C
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medium52-56 °C
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well done56+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
10 min - 1 h
Tillagningstips
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Grillas med fördel över hög värme (250°C+°) till fin yta erhålls, och får därefter vid behov gå klart till måltemperatur i indirekt värme.
Röding är även fantastisk att röka på låg temperatur med rökträ i 20-60 minuter.
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Torsk på engelska Cod
Måltemperaturer
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rare48-50 °C
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medium rare50-55 °C
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medium55-58 °C
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well done58+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
10 min - 25 min
Tillagningstips
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Hel torsk (med skinn) kan grillas över direkt hög värme (250°C+) till fin yta erhålls, och därefter avslutas vid behov med indirekt grillning till måltemperatur erhålls.
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Torskrygg på engelska Back of cod
Måltemperaturer
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rare48-50 °C
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medium rare50-55 °C
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medium55-58 °C
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well done58+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
10 min - 30 min
Tillagningstips
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Kan grillas med direkt grillning över hög värme, 250°C+, men då måste gallret vara riktigt hett innan och man bör ha vidtagit alla åtgärder man kan för att fisken inte ska fastna på gallret.
En säkrare metod för att grilla torskrygg är att grilla den indirekt i medelhög värme (150-180°C) i form och låta den ta grillsmak indirekt (främst för kolgrillar).
Fläskkött på engelska och svenska
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Benfri kotlettrad, fläskytterfilé på engelska Pork loin
Måltemperaturer
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medium rare63-65 °C
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medium65-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
30 min - 1 h
Tillagningstips
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Low and slow, dvs indirekt grillning i 10-180°C tills måltemperatur nås.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Fläskbog på engelska Pork shoulder
Måltemperaturer
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well done90-95 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
6 h - 14 h
Tillagningstips
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Långsam grillning på låg värme (low and slow), 100-150°C för att nå mörhet i pulled pork-stil.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Fläskfilé på engelska Pork tenderloin
Måltemperaturer
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medium rare63-65 °C
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medium65-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
15 min - 1 h 30 min
Tillagningstips
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Bör gå på direkt, medelhög till hög värme 200-250°C initialt för att ge filén vackra grillränder. Flytta den sedan till indirekt värme där den får gå till önskad innertemperatur. Alternativt kör den reverse sear, där du först låter den gå i indirekt värme till några grader under måltemperatur, vilar den och därefter bryner den över direkt värme.
Använd gärna rökflis eller liknande om du misstänker längre grilltid, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Fläskkarré på engelska Pork collar, pork neck, boston butt, pork butt, (pulled pork)
Måltemperaturer
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medium rare63-65 °C
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medium65-70 °C
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well done90-95 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
15 min - 15 h
Tillagningstips
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Skivor: Kan grillas över hög, direkt värme 250+°C 4-8 minuter beroende på tjocklek och måltemperatur. Vänd regelbundet för att undvika att de bränns.
Hel karré: Low and slow, dvs indirekt grillning i 100-130°C tills köttet är så mört (vid 85-95°C) att det nästan faller sönder.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Fläskkotlett på engelska Pork loin chop
Måltemperaturer
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medium rare63-65 °C
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medium65-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
10 min - 20 min
Tillagningstips
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Medelhög temperatur, 200-250°C. Beroende på tjocklek kan metod variera lite. Tunna kotletter kan med fördel grillas snabbt någon minut på vardera sida tills måltemperatur nås.
Tjockare kotletter kan gärna efter att ha fått en vacker yta över direkt medelhög temperatur flyttas för indirekt grillning tills måltemperatur uppnås. Alternativt kör dem reverse sear, där du först låter dem gå i indirekt värme till några grader under måltemperatur, vilar dem och därefter bryner dem över direkt värme.
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Fläsklägg, baklägg på engelska Ham hocks, Pork knuckle
Måltemperaturer
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well done60-70 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
3 h - 5 h
Tillagningstips
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Low and slow, indirekt grillning i 100-150°C tills köttet är så mört att det nästan faller sönder.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Framlägg på engelska Shoulder hocks
Måltemperaturer
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Kamben på engelska Baby back ribs
Måltemperaturer
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well done82-93 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
3 h - 6 h
Tillagningstips
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Low and slow, dvs indirekt grillning i 100-150°C tills köttet kryper bak och blottar benen.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Kotlettrack på engelska Rack of pork
Måltemperaturer
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medium rare63-65 °C
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medium65-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
30 min - 1 h
Tillagningstips
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Kan med fördel först brynas över direkt,medelhög värme 150-200°C, därefter gå på låg, indirekt värme 125-150°C tills måltemperatur nås. Alternativt kör den reverse sear, där du först låter den gå i indirekt värme till några grader under måltemperatur, vilar den och därefter bryner den över direkt värme.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Revbensspjäll, tunna revben på engelska Spare ribs
Måltemperaturer
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well done82-93 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
3 h - 6 h
Tillagningstips
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Low and slow, dvs indirekt grillning i 100-180°C tills måltemperatur nås eller köttet börjar krypa bak och blotta benen.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Secreto Iberico på engelska Secreto Iberico
Måltemperaturer
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medium rare58-63 °C
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medium63-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
10 min - 1 h 30 min
Tillagningstips
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Grillas antingen snabbt över hög, direkt värme 250+°C till max 60-63°C, eller så grillar man den först indirekt på mycket låg temperatur, 70-100°C, till ca 50-55°C och bryner den därefter hastigt till max 60-63°C!
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Sidfläsk, fläsksida på engelska Pork belly
Måltemperaturer
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well done80 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
3 h - 5 h
Tillagningstips
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Low and slow, dvs indirekt grillning i 100-150°C tills måltemperatur nås.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Skinka på engelska Ham
Måltemperaturer
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well done70-72 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
5 h - 15 h
Tillagningstips
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Low and slow, dvs indirekt grillning i 100-180°C tills måltemperatur nås.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Svål på engelska Pork rind
Måltemperaturer
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Lammkött på engelska och svenska
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Innanlår lamm på engelska Silverside
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
20 min - 45 min
Tillagningstips
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Mår bäst av medelhög, indirekt värme 150-180°C.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Rekommenderar inte att låta denna bit gå över medium!
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Lammbringa på engelska Lamb shoulder
Måltemperaturer
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well done89-93 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
5 h - 8 h
Tillagningstips
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Denna bit behöver gå low and slow, dvs låg, indirekt värme 125-150°C under lång tid.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Lammentrecôte på engelska Lamb rib eye
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
5 min - 15 min
Tillagningstips
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Bryn lammentrecôten runt om (om hel) eller på varje sida (om skivor) 2-5 minuter på hög, direkt värme 250+°C. Vänd vid behov. Eftersom de oftast är tämligen tunna bör du inte behöva köra mycket längre tid än så för att nå måltemperatur, men vid behov kan de köras klart på indirekt värme.
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Lammfilé på engelska Lamb tenderloin
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
6 min - 30 min
Tillagningstips
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Grillas bäst på medelhög till hög, direkt värme 200-250+°C 2-4 minuter per sida (om skivor) eller runt om (om hel).
En hel lammfilé kan behöva gå lite på indirekt värme för att nå önskad måltemperatur. Använd då gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Lammkotlett på engelska Lamb chops
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
5 min - 15 min
Tillagningstips
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Lammkotletter blir bäst om de får gå över hög, direkt värme 250+°C i 2-5 minuter per sida (tjockare bitar kan vändas flera gånger) tills de fått fin yta och måltemperatur nås. Alternativt kör den reverse sear, där du först låter den gå i indirekt värme till några grader under måltemperatur, vilar den och därefter bryner den över direkt värme.
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Lammlägg på engelska Lamb shank
Måltemperaturer
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
1 h 30 min - 3 h
Tillagningstips
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Knepig bit, men går att få till på grillen om den får gå low and slow. Låg, indirekt värme 100-150°C under längre tid behövs.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Lammracks på engelska Rack of lamb
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
10 min - 25 min
Tillagningstips
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Grillas på direkt, medelhög till hög värme 170-200°C, 5-10 minuter per sida med regelbundna vändningar. Om racksen börjar få lite väl mycket färg av direkt värme kan man avsluta dem med indirekt värme tills måltemperatur nås.
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Lammrostbiff på engelska Topside
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
10 min - 1 h 30 min
Tillagningstips
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Skivor: Kan grillas över direkt, hög värme 250+°C 2-5 minuter per sida beroende på tjocklek och önskad måltemperatur.
Hel lammrostbiff: Blir bäst om den får gå på indirekt, medelhög till hög värme 170-200°C.
Använd då gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Lammrygg på engelska Blade chop, shoulder chop
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
5 min - 6 h
Tillagningstips
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Skivor:Hel lammrygg: Blir bäst grillad low and slow, dvs på låg, indirekt värme 100-150°C under lång tid tills måltemperatur nås (bäst med well done för hel rygg).
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Lammsadel på engelska Saddle of lamb
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
1 h 30 min - 2 h
Tillagningstips
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Bör gå på medelhög värme 160-180°C, antingen direkt värme med regelbundna vändningar eller indirekt värme under något längre tid.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Lammstek på engelska Roast of lamb, steak of lamb
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
10 min - 2 h
Tillagningstips
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Skivor kan grillas på medelhög till hög, direkt värme 200-250°C 2-6 minuter per sida beroende på tjocklek och önskad måltemperatur.Hel lammstek kan brynas över medelhög till hög, direkt värme 200-250°C dryga minuten per sida, flytta sedan över den till en form eller ett öppet aluminiumpaket med lite vätska (vin, buljong, vatten) på indirekt värme runt 200°C. Alternativt kör den reverse sear, där du först låter den gå i indirekt värme till några grader under måltemperatur, vilar den och därefter bryner den över direkt värme.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Lammytterfilé, benfri kotlettrad av lamm på engelska Lamb sirloin
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
3 min - 10 min
Tillagningstips
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Grillas hel över direkt hög värme (200-225°C) snabbt till en innertemperatur motsvarande max medium rare! Vid behov, avsluta på indirekt värme till måltemperatur.
Alternativt kan du grilla lammytterfilé med omvänd bryning, dvs du grillar den först indirekt i medelhög värme (125-170°C) till några grader under måltemperatur och avslutar sedan med att bryna den över direkt, hög värme.
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Tunnbringa på engelska Flank of lamb
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
10 min - 20 min
Tillagningstips
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Grillas på medelhög till hög, direkt värme 180-250°C, 5-10 minuter per sida beroende på tjocklek och önskad måltemperatur. Glöm inte att skiva den tunnt tvärs över muskelfibrerna så den inte blir svårrtuggad, och den bör nog inte heller gå över medium för att inte bli för seg!
Nötkött på engelska och svenska
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Bog, nötbog på engelska Shoulder Clod
Måltemperaturer
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well done87-93 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
8 h - 24 h
Tillagningstips
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Low and slow, dvs indirekt grillning på låg temperatur 100-150°C tills måltemperatur nås. Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Entrecote på engelska Rib eye, cube roll
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
8 min - 20 min
Tillagningstips
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Skivor: Grillas 3-6 minuter per sida över hög värme 250+°C+. Ta bort skivorna från grillen när innertemperaturen nått några grader under din måltemperatur och låt vila några minuter.
Hel entrecote: Ge biten fin färg runt om över hög värme, låt den därefter nå måltemperatur över indirekt värme. Alternativt kör den reverse sear, där du först låter den gå i indirekt värme till några grader under måltemperatur, vilar den och därefter bryner den över direkt värme.
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Fjäderbladsbog, luffarstek, luffarbiff på engelska Flat iron steak, top blade steak
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
10 min - 40 min
Tillagningstips
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Grilla först steken 2-6 minuter på vardera sida över hög, direkt värme 250°C+ för att ge den en fin yta.
Om måltemperatur ännu inte är nådd, avsluta steken över indirekt värme.
Alternativt kör den reverse sear, där du först låter den gå i indirekt värme till några grader under måltemperatur, vilar den och därefter bryner den över direkt värme.
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Flankstek på engelska Flank steak
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
10 min - 40 min
Tillagningstips
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Grilla på hög temperatur, 250+°C, några minuter per sida. Låt den därefter ligga på indirekt värme till 3-5°C under måltemperatur. Låt sedan steken vila några minuter, så går även innertemperaturen upp till runt måltemperatur.
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Fransyska på engelska Beef knuckle
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-72 °C
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well done72+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
1 h 30 min - 10 h
Tillagningstips
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Kan vara knepig på grillen, men blir mör och fin på indirekt, låg till medelhög värme 125-180°C.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Högrev på engelska Chuck, chuck roll
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done80+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
10 min - 40 min
Tillagningstips
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Basen i en riktigt god hamburgarfärs, tillsammans med antingen en fetare detalj (ex bringa) eller nöttalg (eller bacon!).
Skivor kan grillas över direkt, hög värme 250°C+ 2-8 minuter per sida beroende på tjocklek.
Bör inte grillas hårdare än medium rare och sedan skivas tunt för bästa smakupplevelse.
Kan även köras low and slow, i låg temperatur under lång tid, tills bindväven bryts ned och den blir mör så den nästan faller isär (t.ex. pulled beef).
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Innanlår på engelska Boneless beef inside, top round steak, topside, beef silverside
Måltemperaturer
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rare50-55 °C
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medium rare55-65 °C
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medium65-70 °C
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well done70-80 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
1 h - 4 h
Tillagningstips
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Helt innanlår kan tillagas med indirekt grillning i låg till medelhög temperatur 100-180°C till måltemperatur (ungefär som en rostbiff).
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Om man vill kan man börja eller avsluta med att ge innanlår en fin yta över direkt, hög värme 250°C
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Kållapp, kållappskärna, mellangärde på engelska Skirt steak
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
2 min - 5 min
Tillagningstips
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Seg bit, om den tillagas över medium och inte skärs upp på lämpligt sett (tvärs över muskelfibrerna).
Eftersom den är så tunn bör den grillas över mycket hög, direkt värme 250+°C hastigt på varje sida (1-2.5 min). Ligger den för länge på grillen går innertemperaturen snabbt över medium och den blir svårtuggad!
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Lägg av nöt på engelska Shank
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
1 h - 3 h
Tillagningstips
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Kan vara knepig på grillen men kan få mycket fin smak av eld och rök om man grillar dem över hög värme 250+°C 4-8 min per sida och därefter låter dem sjuda i en gjutjärnsgryta eller liknande (gärna på grillen!). Kan även rökas i låg värme under lång tid, med eller utan viss bräsering.
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Njurtapp på engelska Butchers steak, hanger steak
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
5 min - 10 min
Tillagningstips
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Har du tur att få tag på denna lilla bit grillas den bäst snabbt och hett.
Släng på njurtappen på hög, direkt värme 250+°C 2-4 minuter per sida tills den når önskad måltemperatur. Vänd flera gånger om det behövs för att inte bränna den.
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Oxfilé på engelska Beef tender loin, fillet of beef
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
4 min - 1 h 30 min
Tillagningstips
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Skivor kan beroende på tjocklek grillas 2-4 minuter per sida direkt över hög värme 250+°C (helst ännu högre) för en vacker yta, lägg skivorna eventuellt på indirekt värme för att nå måltemperatur vid behov.
Hel oxfilé kan med fördel få gå på indirekt, medelhög värme 150-180°C (gärna med rökflis eller liknande) tills måltemp nås. Låt filén därefter svalna något, och bryn den sedan över hög, direkt värme för en vacker yta. Den kan även brynas innan den får gå på indirekt värme.
OBS! Undvik snälla att laga den stackars oxfilén för hårt, MAX TILL MEDIUM!
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Oxkind på engelska Beef cheek
Måltemperaturer
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well done87-98 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
5 h - 12 h
Tillagningstips
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Oxkinder behöver köras low and slow, dvs låg, indirekt värme 100-150°C under lång tid.
Oxkinderna behöver gå till ordentlig "well done" temperatur för att få perfekt konsistens att skiva upp eller dra isär likt pulled beef/pork.
Oxkinder kan behöva folias (med eller utan lite bräseringsvätska) runt 65°C för att nå måltemperatur utan att torka ut på vägen!
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Rostbiff, rostas på engelska Beef rump, ball tip
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
5 min - 1 h
Tillagningstips
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Skivor: Kan grillas över direkt, hög värme 250+°C 2-5 minuter per sida beroende på tjocklek och önskad måltemperatur.
Hel rostbiff: Kan grillas med indirekt, låg till medelhög värme 100-180°C tills måltemperatur nås.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.Vill man bryna den innan gör man det över hög, direkt värme 250°C innan den får gå indirekt, alternativt låter man rostbiffen vila efter att ha nått måltemperatur och bryner den snabbt efter att den svalnat något.
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Rostbiffsspets, trekantsbiff, trekantsstek på engelska Tri-tip, tritip
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
25 min - 1 h
Tillagningstips
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Hel rostbiffsspets kan gå över medelhög värme 150-190°C tills måltemperatur nås.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Man kan alternera mellan direkt och indirekt grillning, dvs köra direkt över glöden så länge man inte bränner köttbiten, och flytta den till indirekt värme vid behov för att nå måltemperatur utan att bränna och torka ut den helt.
Alternativt kör den reverse sear, där du först låter den gå i indirekt värme till några grader under måltemperatur, vilar den och därefter bryner den över direkt värme.
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Rulle på engelska Eye round
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
3 h - 5 h
Tillagningstips
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Hel rulle ger man lämpligen först en fin yta över direkt, hög värme 200-250°C. Flytta därefter över rullen till foliepaket eller form med lite vätska (öl, buljong, juice, cola) och täck med folie. Sätt foliepaktet/formen på indirekt värme och börja sänka grillens temperatur så den faller ned mot låg värme 125-150°C. Låt stå i några timmar tills måltemperatur nås.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Rumpstek, rostlock, rostbiffslock på engelska Picanha, picana
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
25 min - 1 h
Tillagningstips
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Helt rostlock kan gå över medelhög värme 150-190°C tills måltemperatur nås.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Man kan alternera mellan direkt och indirekt grillning, dvs köra direkt över glöden så länge man inte bränner köttbiten, och flytta den till indirekt värme vid behov för att nå måltemperatur utan att bränna och torka ut den helt.
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Ryggbiff på engelska Sirloin, strip loin, new york strip, club steak
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
4 min - 45 min
Tillagningstips
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Skivor: Kan gå över direkt, hög värme 250+°C 2-5 minuter per sida beroende på tjocklek. Om skivorna är tjocka kan de behöva gå en kort stund på indirekt värme till måltemperatur nås.
Hel ryggbiff: Kan med fördel antingen brynas över hög, direkt värme 250+°C för fin yta och därefter gå på indirekt, medelhög värme 150-180°C till måltemperatur, eller så bryner man den efter att den gått färdigt indirekt. Låt den då svalna något först och kör den sedan kort men intensivt över hög värme på alla sidor.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Short ribs, bringa, revbensstek på engelska Beef plate, Beef ribs, short ribs
Måltemperaturer
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well done87-96 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
2 h - 10 h
Tillagningstips
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Mediumhög indirekt grillning, 150-180°C tills köttet nästan kan falla av benen eller måltemperatur nås. Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Spetsbringa på engelska Brisket
Måltemperaturer
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well done87-98 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
5 h - 24 h
Tillagningstips
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Low and slow, indirekt låg värme 100-150°C, tills köttet når måltemperatur (max 95°C) eller börjar kännas lite "dallrig" som gelé när man petar på det.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Ytterlår, nötstek, oxstek på engelska Boneless beef outside
Måltemperaturer
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rare50-55 °C
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medium rare55-60 °C
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medium60-70 °C
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well done70 °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
15 min - 3 h
Tillagningstips
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Knepig bit på grillen pga muskelfibrer som går åt alla håll (tänk på detta när den ska skäras upp, man kan behöva byta riktning här och var på steken!) och fattig marmorering.
Kan skivas tunt och rullas till rullader med lämplig fyllning (grilla snabbt på hög värme 250+°C).
Hel bit kan grillas low and slow, 125-150°C. Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
Viltkött på engelska och svenska
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Hjortfilé på engelska Filet of deer, filet of hart, filet of venison
Måltemperaturer
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medium rare50-55 °C
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medium55-60 °C
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well done60+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
3 min - 10 min
Tillagningstips
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Hjortfilé grillas kan med fördel grillas med omvänd bryning, dvs man låter den först grillas med indirekt, medelhög värme 120-180°C till ca 4°C under måltemperatur. Därefter bryner man den hastigt över hög värme, 250°C+.
Alternativt kan du grilla hjortfilé med endast direkt, hög värme (200-250°C) 2-4 minuter per sida. Vänd vid behov.
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Hjortstek på engelska Roast of deer, roast of hart, roast of venison
Måltemperaturer
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medium rare50-58 °C
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medium58-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
30 min - 1 h 30 min
Tillagningstips
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Hel hjortstek bör grillas indirekt med medelhög värme 120-180°C tills måltemperatur nås.
Du kan bryna hjortsteken i efterhand, eller innan du grillar den indirekt.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Rådjursstek på engelska Roast of roe deer
Måltemperaturer
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medium rare50-58 °C
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medium58-65 °C
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well done65+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
40 min - 2 h
Tillagningstips
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Hel rådjursstek bör grillas indirekt med medelhög värme 120-180°C tills måltemperatur nås.
Du kan bryna rådjurssteken i efterhand, eller innan du grillar den indirekt.
Använd gärna rökflis eller liknande, och för att undvika uttorkning ha ett vätskefyllt uppsamlingskärl i botten av grillen.
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Vildandsbröst på engelska Wild duck
Måltemperaturer
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medium rare52-56 °C
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medium56-62 °C
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well done62+ °C
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Ungefärlig tillagningstid(Beroende på tillagningsmetod)
30 min -
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Älgbiff, älgytterfilé, ytterfilé av älg på engelska Elk sirloin, moose sirloin
Måltemperaturer
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rare52-55 °C
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medium rare55-57 °C
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medium57-65 °C
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well done65+ °C
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Älgfilé på engelska Elk fillet, moose fillet, fillet of elk, fillet of moose
Måltemperaturer
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rare52-55 °C
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medium rare55-60 °C
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medium60-65 °C
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well done65+ °C
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Betygssätt sidan