{"id":3475,"date":"2013-08-25T16:02:43","date_gmt":"2013-08-25T16:02:43","guid":{"rendered":"http:\/\/grillkoll.se\/hem\/?page_id=3475"},"modified":"2016-12-15T16:50:11","modified_gmt":"2016-12-15T14:50:11","slug":"temperatur","status":"publish","type":"page","link":"https:\/\/grillkoll.se\/hem\/temperatur\/","title":{"rendered":"Temperatur"},"content":{"rendered":"

\u00a0\"digital_termometer\"<\/a><\/strong>Att 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.<\/strong><\/p>\n

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 k\u00f6pa en hos IKEA f\u00f6r 59 kronor som g\u00f6r jobbet minst lika bra som dyrare alternativ.<\/p>\n

F\u00f6r att k\u00f6ttet ska bli riktit saftigt b\u00f6r det f\u00e5 vila inslaget i folie (ej helt t\u00e4tt) innan det serveras. T\u00e4nk p\u00e5 att temperaturen forts\u00e4tter att stiga under tiden, s\u00e5 ta k\u00f6ttet innan optimal temperatur uppn\u00e5tts<\/strong><\/em> (stora stekar stiger mer i temp \u00e4n sm\u00e5).\u00a0 Spara k\u00f6ttsafterna som bildas i folien och anv\u00e4nd till eventuell s\u00e5s.<\/p>\n

Grillar du skivat k\u00f6tt kan du \u00e4ven k\u00e4nna med fingret n\u00e4r du n\u00e5tt r\u00e4tt temperatur. Det ska k\u00e4nnas ungef\u00e4r s\u00e5 h\u00e4r:<\/p>\n

\n
    \n
  • R\u00f6tt – k\u00e4nns i motst\u00e5nd som din kind<\/li>\n
  • Medium – k\u00e4nnas i motst\u00e5nd som n\u00e4stippen<\/li>\n
  • V\u00e4lstekt – k\u00e4nnas i motst\u00e5nd som hakan<\/li>\n<\/ul>\n

    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
    \"not_biff_icon\"<\/a>\"lamm\"<\/a><\/td>\n<\/tr>\n
    Stek eller skivat k\u00f6tt<\/strong><\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
    R\u00f6tt<\/td>\n50 \u2013 55 grader<\/td>\nMitten \u00e4r r\u00f6d, rosa mot kanten<\/td>\n<\/tr>\n
    Medium r\u00f6tt<\/td>\n55 \u2013 60 grader<\/td>\nMitten mycket rosa, l\u00e4tt brunt mot kanten<\/td>\n<\/tr>\n
    Medium<\/td>\n60 \u2013 65 grader<\/td>\nMitten l\u00e4tt rosa, brunt mot kanten<\/td>\n<\/tr>\n
    Medium v\u00e4lstekt<\/td>\n65 \u2013 70 grader<\/td>\nInget rosa<\/td>\n<\/tr>\n
    V\u00e4lstekt<\/td>\n70 grader och \u00f6ver<\/td>\n\u00a0genomg\u00e5ende brunt<\/td>\n<\/tr>\n
    \u00a0N\u00f6tf\u00e4rs<\/td>\n70 grader och \u00f6ver<\/td>\n\u00a0genomg\u00e5ende brunt<\/td>\n<\/tr>\n
    \"fagel\"<\/a><\/td>\n<\/tr>\n
    \u00a0Kyckling<\/td>\n75 grader<\/td>\nK\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>\nK\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>\n65 grader i br\u00f6st,70-75 grader i l\u00e5ret<\/td>\nTa den vid 65 grader och l\u00e5t den vila i folie minst 20 minuter.<\/td>\n<\/tr>\n
    \"flask\"<\/a><\/td>\n<\/tr>\n
    Stek, kotlett eller skivat k\u00f6tt <\/strong><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
    \u00a0Medium<\/td>\n65 grader<\/td>\nL\u00e4tt rosa i mitten<\/td>\n<\/tr>\n
    \u00a0V\u00e4lstekt<\/td>\n70 grader<\/td>\nBrun rakt igenom<\/td>\n<\/tr>\n
    \u00a0Revbenspj\u00e4ll<\/td>\n70 grader<\/td>\nTillagas 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>\n70 grader<\/td>\n<\/td>\n<\/tr>\n
    \u00a0F\u00f6rkokt<\/td>\n60 grader<\/td>\n<\/td>\n<\/tr>\n
    \"fisk\"<\/a><\/td>\n<\/tr>\n
    Vitfiskar t ex torsk, kolja, sej<\/td>\n52 grader<\/td>\n\u00a0K\u00f6ttet \u00e4r ogenomskinligt och delar sig l\u00e4tt<\/td>\n<\/tr>\n
    H\u00e4lleflundra<\/td>\n48 grader<\/td>\nF\u00f6r h\u00f6g innetempratur g\u00f6r k\u00f6ttet torrt och smakl\u00f6st<\/td>\n<\/tr>\n
    Plattfisk<\/td>\n50-52 grader<\/td>\n<\/td>\n<\/tr>\n
    Marulk<\/td>\n47-58 grader<\/td>\n<\/td>\n<\/tr>\n
    Lax<\/td>\n48 grader<\/td>\n<\/td>\n<\/tr>\n
    Tonfisk<\/td>\n31 grader<\/td>\n<\/td>\n<\/tr>\n
    \u00a0Scampi<\/td>\n1,5 minuter p\u00e5 varje sida<\/td>\n<\/td>\n<\/tr>\n
    Musslor<\/td>\nTills skalen \u00e4r \u00f6ppna<\/td>\nSl\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":"\nTemperatur - Grillkoll<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/grillkoll.se\/hem\/temperatur\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Temperatur - Grillkoll\" \/>\n<meta property=\"og:description\" content=\"\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. 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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. 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