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Utilisez le premier niveau de grille du
four. Il s'agit de celui du bas.
Tableau de décongélation
Plat Quantité Durée de
décongé-
lation en
min
Décongé-
lation com-
plémentai-
re en min
Commentaire
Volaille 1 kg 100 - 140 20 - 30 Placez la volaille sur une sou-
coupe retournée, posée sur
une grande assiette.
Retournez à la moitié du
temps
Viande 1 kg 100 - 140 20 - 30 Retournez à la moitié du
temps
Viande 0,5 kg 90 - 120 20 - 30 Retournez à la moitié du
temps
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 1,4 kg 60 60 ---
11.13 shydratation
Plat Température (°C)
Position de la
grille
Durée (h)
Haricots 60 - 70 2 6 - 8
Poivrons 60 - 70 2 5 - 6
Légumes pour
potage
60 - 70 2 5 - 6
Champignons 50 - 60 2 6 - 8
Fines herbes 40 - 50 2 2 - 3
Prunes 60 - 70 2 8 - 10
Abricots 60 - 70 2 8 - 10
Pommes, lamelles 60 - 70 2 6 - 8
Poires 60 - 70 2 6 - 9
11.14 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 la première grille à partir du
bas pour cette fonction.
FRANÇAIS 31
31


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