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Type d'aliment Positions
des grilles
Température (°C) Durée (min)
Lasagnes 2 180 - 200 45 - 60
Gratin de pommes de ter-
re
2 190 - 210 55 - 80
Sucrés plats/préparations 2 180 - 200 45 - 60
Kouglof ou brioche 1 160 - 170 50 - 70
Tresse/couronne de pain 2 170 - 190 40 - 50
Gâteaux avec garniture
de type crumble (sec)
3 160 - 170 20 - 40
Biscuits/Gâteaux secs à
base de pâte levée
2 160 - 170 20 - 40
11.8 Décongélation
TYPE DE
PLAT
[g]
Durée de
décongéla-
tion [min]
Durée de dé-
congélation
supplémentai-
re [min]
Notes
Volaille 1000 100-140 20-30
Placez le poulet sur
une sous-tasse retour-
née, posée sur une
grande assiette Re-
tournez à la moitié du
temps.
Viande 1000 100-140 20-30
Retournez à la moitié
du temps.
Viande 500 90-120 20-30
Retournez à la moitié
du temps.
Truite 150 25-35 10-15 -
Fraises 300 30-40 10-20 -
Beurre 250 30-40 10-15 -
Crème 2 x 200 80-100 10-15
La crème fraîche peut
être battue même si
elle n'est pas complè-
tement décongelée.
Gâteau 1400 60 60 -
28
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28


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