{"id":157,"date":"2016-04-24T17:26:15","date_gmt":"2016-04-24T15:26:15","guid":{"rendered":"https:\/\/recept.wilmersbrygga.se\/?p=157"},"modified":"2016-05-01T19:05:55","modified_gmt":"2016-05-01T17:05:55","slug":"tempratur","status":"publish","type":"post","link":"https:\/\/recept.wilmersbrygga.se\/index.php\/2016\/04\/24\/tempratur\/","title":{"rendered":"Temperatur"},"content":{"rendered":"<h6>Temperaturer<\/h6>\n<p>R\u00e4tt innertemperatur \u00e4r A och O f\u00f6r ett bra resultat p\u00e5 k\u00f6tt, fisk och kyckling. F\u00f6r kyckling och fl\u00e4sk \u00e4r det viktigt f\u00f6r att veta n\u00e4r k\u00f6ttet \u00e4r ordentligt genomstekt. H\u00e4r hittar du en lista p\u00e5 innertemperaturer f\u00f6r olika k\u00f6ttdetaljer, tips och r\u00e5d f\u00f6r godare och m\u00f6rare k\u00f6tt.<\/p>\n<p>Olika detaljer tar olika l\u00e5ng tid, och ofta varierar \u00e4ven storleken. D\u00e4rf\u00f6r \u00e4r innertemperaturen ett bra m\u00e5tt. Stick in en digital termometer i mitten av den tjockaste delen. Om k\u00f6ttet har ben sticker du in termometern i mitten av den tjockaste delen, intill benet.<\/p>\n<p>Nedan finns detaljerade listor p\u00e5 innertemperaturer f\u00f6r olika k\u00f6ttdetaljer och allm\u00e4nna temperaturer f\u00f6r blodigt, medium och v\u00e4lstekt k\u00f6tt.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Blodigt (rare) 52-54\u02da C N\u00f6t, lamm<\/li>\n<li>Medium rare- medium 55-60\u02da C N\u00f6t, kalv, lamm<\/li>\n<li>Medium\u2013medium v\u00e4lstekt 58\u201368\u02da C N\u00f6t, kalv, lamm<\/li>\n<li>V\u00e4lstekt (well-done) 70\u02da C Fl\u00e4sk, kyckling, n\u00f6t, kalv, lamm<\/li>\n<\/ul>\n<h6>Innertemperatur n\u00f6tk\u00f6tt<\/h6>\n<ul>\n<li>Biff 55-70\u02daC<\/li>\n<li>Entrec\u00f4te 55-70\u02daC<\/li>\n<li>Fransyska 70-75\u02daC<\/li>\n<li>H\u00f6grev 80\u02daC<\/li>\n<li>N\u00f6tbog 70-80\u02daC<\/li>\n<li>N\u00f6tbringa 85-90\u02daC<\/li>\n<li>N\u00f6tytterfil\u00e9 55-70\u02daC<\/li>\n<li>Oxfil\u00e9 55-70\u02daC<\/li>\n<li>Rostas 55-70\u02daC<\/li>\n<li>Ungn\u00f6tslever 60-70\u02daC<\/li>\n<li>Ytterl\u00e5r 80-85\u02daC<\/li>\n<li>M\u00e4rgpipa 80\u02daC<\/li>\n<li>N\u00f6tf\u00e4rs 70\u02daC<\/li>\n<li>Rostbiff 58-70\u02daC<\/li>\n<li>Ryggbiff 55-70\u02daC<\/li>\n<li>Flankstek 58\u02daC ca 6 min<\/li>\n<\/ul>\n<h6>Innertemperatur lamm<\/h6>\n<ul>\n<li>Lammentrec\u00f4te 58-70\u02daC<\/li>\n<li>Lammfil\u00e9 58-70\u02daC<\/li>\n<li>Lammf\u00e4rs 70\u02daC<\/li>\n<li>Lammkotlett 58-70\u02daC<\/li>\n<li>Lammracks 58-70\u02daC<\/li>\n<li>Lammstek 60-70\u02daC<\/li>\n<li>Lammytterfil\u00e9 58-70\u02daC<\/li>\n<li>Lammrostbiff 58-70\u02daC<\/li>\n<\/ul>\n<h6>Innertemperatur kalv<\/h6>\n<ul>\n<li>Entrec\u00f4te 60-70\u02daC<\/li>\n<li>Kalvfil\u00e9 60-70\u02daC<\/li>\n<li>Kalvf\u00e4rs 70\u02daC<\/li>\n<li>Kalvstek 65\u02daC<\/li>\n<li>Kalvytterfil\u00e9 60-70\u02daC<\/li>\n<\/ul>\n<h6>Innertemperatur fl\u00e4sk<\/h6>\n<ul>\n<li>Benfri kotlett 70\u02daC<\/li>\n<li>Benfri kotlettrad 70\u02daC<\/li>\n<li>Flintastek 70\u02daC<\/li>\n<li>Fl\u00e4skbog 70\u02daC<\/li>\n<li>Fl\u00e4skfil\u00e9 70\u02daC<\/li>\n<li>Fl\u00e4skf\u00e4rs 70\u02daC<\/li>\n<li>Fl\u00e4skkarr\u00e9 80-85\u02daC<\/li>\n<li>Fl\u00e4skytterfil\u00e9 70\u02daC<\/li>\n<li>Grillspjut 70\u02daC<\/li>\n<li>Julskinka 72\u02daC<\/li>\n<li>Kotlett 70\u02daC<\/li>\n<li>Kotlettrad 72\u02daC<\/li>\n<li>Skinka 70\u02daC<\/li>\n<li>Skinkstek 70\u02daC<\/li>\n<li>Sidfl\u00e4sk 80\u02daC<\/li>\n<li>K\u00f6ttf\u00e4rslimpa (blandf\u00e4rs) 70\u02daC<\/li>\n<\/ul>\n<h6>Innertemperatur vilt och ren<\/h6>\n<ul>\n<li>Renstek 58-70\u02daC<\/li>\n<li>Hjortfile 58-70\u02daC<\/li>\n<li>Hjortstek 65-70\u02daC<\/li>\n<li>R\u00e5djurssadel 60-65\u02daC<\/li>\n<li>R\u00e5djursstek 60-70\u02daC<\/li>\n<li>Vildsvin 72\u02daC<\/li>\n<li>Vildsvinsstek 72\u02daC<\/li>\n<li>\u00c4lgfil\u00e9, kalv 65\u02daC<\/li>\n<li>\u00c4lgk\u00f6tt kalv, biff 60-70\u02daC<\/li>\n<li>\u00c4lgfil\u00e9 58-70\u02daC<\/li>\n<li>\u00c4lgstek, fransyska 70-75\u02daC<\/li>\n<li>\u00c4lgk\u00f6tt kalv, entrec\u00f4te 60-70\u02daC<\/li>\n<li>\u00c4lgk\u00f6tt, biff 58-70\u02daC<\/li>\n<li>\u00c4lgk\u00f6tt, entrec\u00f4te 58-70\u02daC<\/li>\n<\/ul>\n<h6>Innertemperatur kyckling och kalkon<\/h6>\n<ul>\n<li>Hel kyckling 82\u02daC (intill benet)<\/li>\n<li>Kycklingfil\u00e9 72\u02daC<\/li>\n<li>Kycklingklubba 82\u02daC (intill benet)<\/li>\n<li>Kycklingl\u00e5r 82\u02daC (intill benet)<\/li>\n<li>Kycklingl\u00e5rfil\u00e9 72\u02daC<\/li>\n<li>Kycklingspett med l\u00e5rfil\u00e9bitar 72\u02daC<\/li>\n<li>Kycklingvingar 82\u02daC<\/li>\n<li>Kalkon 72\u02daC (intill benet)<\/li>\n<li>Kalkonbr\u00f6st 72\u02daC<\/li>\n<li>Kalkonfil\u00e9 72\u02daC<\/li>\n<\/ul>\n<h6>Innertemperatur fisk<\/h6>\n<ul>\n<li>Hel fisk 56\u02daC (l\u00e4ngs ryggbenet p\u00e5 fiskens tjockaste del)<\/li>\n<li>Lax 56\u02daC<\/li>\n<li>Tonfisk albacore 32\u02daC<\/li>\n<li>Torsk 56\u02daC<\/li>\n<li>Torskrygg 56\u02daC<\/li>\n<li>H\u00e4lleflundra 56\u02daC<\/li>\n<\/ul>\n<h6>L\u00e5ngkoksk\u00f6tt<\/h6>\n<p>K\u00f6tt som kr\u00e4ver \u00f6ver 70\u02daC i innertemperatur \u00e4r generellt kok- eller br\u00e4sseringsk\u00f6tt. Sj\u00e4lvklart finns det undantag som fransyska, h\u00f6grev, kalvstek och fl\u00e4skkarr\u00e9. De g\u00e5r utm\u00e4rkt att steka enligt nedan. Det tar ett bra tag men resultatet blir toppen!<\/p>\n<h6>M\u00f6rare k\u00f6tt<\/h6>\n<p>B\u00e4sta s\u00e4ttet att tillaga k\u00f6tt upp till 70\u02daC \u00e4r att bryna, krydda och steka klart det i ugnen p\u00e5 l\u00e5g v\u00e4rme, 100\u2013125\u02daC. D\u00e5 beh\u00e5ller k\u00f6ttet sin saftighet.<\/p>\n<p>N\u00e4r du steker i l\u00e5g ugnstemperatur blir efterstekningen minimal. I h\u00f6g temperatur d\u00e4remot kan innertemperaturen stiga tre till fyra grader efter att du tagit ut k\u00f6ttet. L\u00e5t det vila inlindat i fuktat sm\u00f6rpapper en kvart innan det sk\u00e4rs upp.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Temperaturer R\u00e4tt innertemperatur \u00e4r A och O f\u00f6r ett bra resultat p\u00e5 k\u00f6tt, fisk och kyckling. F\u00f6r kyckling och fl\u00e4sk \u00e4r det viktigt f\u00f6r att veta n\u00e4r k\u00f6ttet \u00e4r ordentligt&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58,19],"tags":[],"class_list":["post-157","post","type-post","status-publish","format-standard","hentry","category-temperaturer","category-wilmers-recept"],"_links":{"self":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/157","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/comments?post=157"}],"version-history":[{"count":5,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/157\/revisions"}],"predecessor-version":[{"id":166,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/157\/revisions\/166"}],"wp:attachment":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/media?parent=157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/categories?post=157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/tags?post=157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}