Vilken temperatur ska d\u00e5 k\u00f6ttet ha n\u00e4r man serverar det? En smaksak – Ja definitivt. Men nedanst\u00e5ende tabell ger f\u00f6rhoppningsvis svaret.<\/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\n\n\n\n\n\n\n\n\n

<\/a><\/a><\/td>\n<\/tr>\n
Stek eller skivat k\u00f6tt<\/strong><\/span><\/td>\n	<\/td>\n	<\/td>\n<\/tr>\n
R\u00f6tt<\/td>\n	50 \u2013 55 grader<\/td>\n	Mitten \u00e4r r\u00f6d, rosa mot kanten<\/td>\n<\/tr>\n
Medium r\u00f6tt<\/td>\n	55 \u2013 60 grader<\/td>\n	Mitten mycket rosa, l\u00e4tt brunt mot kanten<\/td>\n<\/tr>\n
Medium<\/td>\n	60 \u2013 65 grader<\/td>\n	Mitten l\u00e4tt rosa, brunt mot kanten<\/td>\n<\/tr>\n
Medium v\u00e4lstekt<\/td>\n	65 \u2013 70 grader<\/td>\n	Inget rosa<\/td>\n<\/tr>\n
V\u00e4lstekt<\/td>\n	70 grader och \u00f6ver<\/td>\n	\u00a0genomg\u00e5ende brunt<\/td>\n<\/tr>\n
\u00a0N\u00f6tf\u00e4rs<\/td>\n	70 grader och \u00f6ver<\/td>\n	\u00a0genomg\u00e5ende brunt<\/td>\n<\/tr>\n
<\/a><\/td>\n<\/tr>\n
\u00a0Kyckling<\/td>\n	75 grader<\/td>\n	K\u00f6ttsafterna \u00e4r genomskinliga<\/td>\n<\/tr>\n
Kalkon (kr\u00e4ver en rej\u00e4l grill)\u00a0T\u00e4nk p\u00e5 att en 5 kilos Kalkon g\u00e4rna f\u00e5r vila 60 till 90 minuter. Under den tiden kan tempraturen stiga hela 15 grader om den inte utts\u00e4tts f\u00f6r drag. <\/span><\/span><\/td>\n	\u00a063 grader i br\u00f6st,70-75 grader i l\u00e5ret<\/td>\n	K\u00f6ttsafterna \u00e4r genomskinliga och benen lossnar l\u00e4tt fr\u00e5n k\u00f6ttet. Kalkon har inga trikiner och kan d\u00e4rf\u00f6r serveras l\u00e4tt r\u00f6tt.<\/td>\n<\/tr>\n
Anka (hel eller br\u00f6st)<\/td>\n	65 grader i br\u00f6st,70-75 grader i l\u00e5ret<\/td>\n	Ta den vid 65 grader och l\u00e5t den vila i folie minst 20 minuter.<\/td>\n<\/tr>\n
<\/a><\/td>\n<\/tr>\n
Stek, kotlett eller skivat k\u00f6tt <\/strong><\/td>\n	<\/td>\n	<\/td>\n<\/tr>\n
\u00a0Medium<\/td>\n	65 grader<\/td>\n	L\u00e4tt rosa i mitten<\/td>\n<\/tr>\n
\u00a0V\u00e4lstekt<\/td>\n	70 grader<\/td>\n	Brun rakt igenom<\/td>\n<\/tr>\n
\u00a0Revbenspj\u00e4ll<\/td>\n	70 grader<\/td>\n	Tillagas g\u00e4rna p\u00e5 l\u00e5g temperatur – 125 grader<\/td>\n<\/tr>\n
\u00a0 Korv (r\u00e5 fr\u00e5n b\u00f6rjan)<\/td>\n	\u00a070 grader<\/td>\n	<\/td>\n<\/tr>\n
Skinka <\/strong><\/td>\n	<\/td>\n	<\/td>\n<\/tr>\n
R\u00e5<\/td>\n	70 grader<\/td>\n	<\/td>\n<\/tr>\n
\u00a0F\u00f6rkokt<\/td>\n	60 grader<\/td>\n	<\/td>\n<\/tr>\n
<\/a><\/td>\n<\/tr>\n
Vitfiskar t ex torsk, kolja, sej<\/td>\n	52 grader<\/td>\n	\u00a0K\u00f6ttet \u00e4r ogenomskinligt och delar sig l\u00e4tt<\/td>\n<\/tr>\n
H\u00e4lleflundra<\/td>\n	48 grader<\/td>\n	F\u00f6r h\u00f6g innetempratur g\u00f6r k\u00f6ttet torrt och smakl\u00f6st<\/td>\n<\/tr>\n
Plattfisk<\/td>\n	50-52 grader<\/td>\n	<\/td>\n<\/tr>\n
Marulk<\/td>\n	47-58 grader<\/td>\n	<\/td>\n<\/tr>\n
Lax<\/td>\n	48 grader<\/td>\n	<\/td>\n<\/tr>\n
Tonfisk<\/td>\n	31 grader<\/td>\n	<\/td>\n<\/tr>\n
\u00a0Scampi<\/td>\n	1,5 minuter p\u00e5 varje sida<\/td>\n	<\/td>\n<\/tr>\n
Musslor<\/td>\n	Tills skalen \u00e4r \u00f6ppna<\/td>\n	Sl\u00e4ng alla musslor som inte sluter sig vid reng\u00f6ring.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n  <\/p>\n<\/div>\n  <\/p>\n","protected":false},"excerpt":{"rendered":" \u00a0Att f\u00e5 r\u00e4tt k\u00e4rntemperatur n\u00e4r man grillar \u00e4r A och O. Det finns inget s\u00e5 tr\u00e5kigt som n\u00e4r man f\u00f6rst\u00f6r maten med att l\u00e5ta den g\u00e5 f\u00f6r l\u00e4nge eller om den ligger r\u00e5 p\u00e5 tallriken. I dagsl\u00e4get \u00e4r det l\u00e4tt att h\u00e5lla koll p\u00e5 temperaturen, det enda du beh\u00f6ver \u00e4r en digital termometer. Man kan […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"class_list":["post-3475","page","type-page","status-publish"],"aioseo_notices":[],"yoast_head":"\n