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49
Auftauzeiten
Typ
Menge
Ruhezeit
(Minuten)
FLEISCH
Braten (Schwein, Rind,
Kalb usw.)
Steaks, Koteletts, Schnitzel
Geschnetzeltes, Gulasch
Hackfleisch
Hackfleisch
Hamburger
Würste
GEFLÜGEL
Ente, Pute
Ganzes Huhn
Huhn in Stücken
Hähnchenbrustfilet
GEMÜSE
FISCH
Filets
Stücke
Am Stück
Krebse
MILCH- UND KÄSEPRODUKTE
Butter
•Käse
Sahne
BROT
2 mittelgroße Brötchen
4 mittelgroße Brötchen
Brot in Scheiben
Vollkornbrot in Scheiben
OBST
Erdbeeren, Zwetschgen,
Kirschen, Johannisbeeren,
Aprikosen
Himbeeren
Brombeeren
1 kg
200 gr
500 gr
500 gr
250 gr
200 gr
300 gr
1,5 kg
1,5 kg
500 gr
300 gr
300 gr
400 gr
500 gr
400 gr
250 gr
250 gr
200 ml
150 gr
300 gr
250 gr
250 gr
500 gr
300 gr
250 gr
20
5
10
15
10
10
10
20
20
10
10
7
7
7
7
10
15
5
3
3
3
3
10
10
6
Das Aluminiumpapier oder die
Metallteile entfernen.
Wird nicht vollkommen aufgetaut.
Die Ruhezeiten beachten.
Die Sahne aus der Packung neh-
men und auf einen Teller geben.
Das Brot direkt auf den Drehteller
legen
2-3 Mal umrühren.
2-3 Mal umrühren.
2-3 Mal umrühren.
Anmerkungen
Nach der Ruhezeit unter war-
mem Wasser abwaschen, um
eventuelle Eisstückchen zu entfer-
nen.
Zum schnelleren Auftauen das
Gemüse hin und wieder vonein-
der lösen.
(
*
)
35-40
10-12
18-20
14-16
11-13
11-13
13-15
40-45
40-45
22-27
20-25
16-18
17-19
20-22
17-19
10-12
11-13
13-15
2-3
6-7
6-7
6-7
13-14
9-10
7-8
Garzeiten
(Minuten)
Funktionswahlschalter
(
*
)Diese Angaben eignen sich zur Durchführung des Gartests für Hackfleisch gemäß der Norm 60705, Abschn.
12.3.3. 13.3 (siehe S. 2). Das Auftaugut nach Ablauf der halben Garzeit wenden. Das Auftaugut direkt auf
den Drehteller legen. Weitere Angaben, auch hinsichtlich anderen Leistungstests gemäß der Norm 60705, sind
in der Tabelle auf S. 2 aufgeführt. 2.
9


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