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Plat
Durée de
décongéla-
tion (min)
Décongélation
complémentaire
(min)
Commentaire
Volaille, 1 000 g 100 - 140 20 - 30
Placez la volaille sur
une soucoupe retour-
née, posée sur une
grande assiette. Re-
tournez à la moitié du
temps de décongéla-
tion.
Viande, 1 000 g 100 - 140 20 - 30
Retournez à la moitié
du temps de décongé-
lation.
Viande, 500 g 90 - 120 20 - 30
Retournez à la moitié
du temps de décongé-
lation.
Truite, 150 g 25 - 35 10 - 15 -
Fraises, 300 g 30 - 40 10 - 20 -
Beurre, 250 g 30 - 40 10 - 15 -
Crème, 2 x 200 g 80 - 100 10 - 15
La crème fraîche peut
aussi être battue mê-
me si elle n'est pas
complètement décon-
gelée
Gâteau, 1 400 g 60 60 -
11.26 Stérilisation
Remarques :
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 la première grille à partir du
bas pour cette fonction.
Ne mettez pas plus de six bocaux à
conserves d'un litre sur le plateau de
cuisson.
Remplissez les bocaux au même ni-
veau et enclenchez le système de fer-
meture.
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 li-
tre), arrêtez le four ou baissez la tem-
pérature à 100 °C (voir le tableau).
46
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