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Tableau de décongélation
Plat
Durée de décon-
gélation (min.)
Décongélation supplé-
mentaire (min.)
Description
Poulet 1 000 g 100-140 20-30
Placez le poulet sur une as-
siette retournée, qui repose
sur une grande assiette. Re-
tournez à la moitié du temps
de décongélation.
Viande, 1 000 g 100-140 20-30 Retourner à mi-cuisson.
Viande, 500 g 90-120 20-30 Retourner à mi-cuisson.
Truite, 150 g 25-35 10-15 -
Fraises, 300 g 30-40 10-20 -
Beurre, 250 g 30-40 10-15 -
Crème fraîche, 2 x 200
g
80-100 10-15
La crème fraîche peut être
battue même si elle n’est pas
complètement décongelée.
Gâteau, 1 400 g 60 60 -
Stérilisation
Points à noter :
Utilisez toujours des bocaux aux mêmes dimensions, que l'on trouve sur le marché.
N'utilisez pas de bocaux à couvercles à torsion ou à baïonnette, ni de boîtes métalliques.
Utilisez la première sole à partir du bas pour cette fonction.
Ne pas mettre plus de six bocaux de conserves de un litre sur le plateau de cuisson.
Remplissez les bocaux au même niveau et fermez avec une pince.
Les bocaux ne doivent pas se toucher.
Mettez environ 1/2 litre d'eau dans le plateau de cuisson pour humidifier le four.
Lorsque le liquide dans les bocaux commence à frémir (au bout de 35 à 60 minutes avec
des bocaux d'un litre), arrêtez le four ou baissez la température à 100 °C (voir le tableau).
Baies
Conserve Température en °C
Cuisson jusqu’à ce que
la préparation com-
mence à perler en min
Poursuite de la cuisson
à 100 °C en min.
Fraises, myrtilles, fram-
boises, groseilles à ma-
quereau mûres
160-170 35-45 -
Conseils utiles 25
25


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