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(kg)
(min)
Temps de
décongéla-
tion
(min)
Temps de
décongéla-
tion supplé-
mentaire
Poulet 1 100 - 140 20 - 30 Placez le poulet sur une soucoupe
retournée, posée sur une grande
assiette. Retournez à la moitié du
temps.
Viande 1 100 - 140 20 - 30 Retournez à la moitié du temps.
Viande 0.5 90 - 120 20 - 30 Retournez à la moitié du temps.
Truite 0.15 25 - 35 10 - 15 -
Fraises 0.3 30 - 40 10 - 20 -
Beurre 0.25 30 - 40 10 - 15 -
Crème 2 x 0,2 80 - 100 10 - 15 La crème fraîche peut être battue
même si elle n'est pas complète-
ment décongelée.
Gâteau 1.4 60 60 -
10.17 Stérilisation
Utilisez toujours des bocaux à stériliser
de dimensions identiques, disponibles
dans le commerce.
N'utilisez pas de bocaux à couvercles à
visser ou à baïonnette, ni de boîtes
métalliques.
Utilisez le premier niveau de la grille.
Ne mettez pas plus de six bocaux à
conserves d'un litre sur le plateau de
cuisson.
Remplissez les bocaux au même niveau
et enclenchez le système de fermeture.
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 contenu dans les pots
commence à frémir (au bout d'environ 35
à 60 minutes pour des pots d'un litre),
éteignez le four ou réduisez la
température à 100 °C (reportez-vous au
tableau).
Réglez la température sur 160 - 170 °C.
BAIES
(min)
Cuisson jusqu'à ce
que la prépara-
tion commence à
frémir
Fraises / Myrtilles /
Framboises / Gro-
seilles mûres
35 - 45
FRANÇAIS 35
35


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