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Temps de décongelation
Type Quantité
Temps de
repos
(minutes)
VIANDE
Rôtis (porc, boeuf, veau,
etc.)
Bifteck, côtelettes, fines
tranches de viande
Ragoût, goulasch
Viande hachée
Hamburger
Saucisse
VOLAILLE
Canard, dinde
Poulet entier
Poulet en morceaux
Blanc de poulet
LEGUMES
POISSON
Filets
Tranches
Entier
Ecrevisses
PRODUITS
LAITIERS/FROMAGES
Beurre
Fromage
Crème
PAIN
2 petits pains moyens
4 petits pains moyens
Painn en tranches
Pain complet en tranches
FRUITS
Fraises, prunes, cerises,
groseilles, abricots
Framboises
Mûres
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
Enlever le papier aluminium
ou les parties métalliques.
Le produit est partiellement
décongelé, un temps de
repos est nécessaire.
Enlever la crème de son réci-
pient et la mettre sur un plat.
Mettre le pain directement
sur le plateau tournant.
Mélanger 2-3 fois
Mélanger 2-3 fois
Mélanger 2-3 fois
Remarques
Bouton
Fonctions
A la fin du temps de repos, laver
sous eau chaude pour enlever la
glace éventuelle.
Les légumes congelés ne doi-
vent pas être décongelés avant
la cuisson.
(
*
)
Temps de
cuisson
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
(
*
) Ces indications sont appropriées pour exécuter l’essai de décongélation de viande hachée selon la
norme 60705, par. 13.3 (voir page 2). Retourner les aliments à la moitié du temps programmé. Les
aliments doivent être posés directement sur le plateau tournant. Des informations supplémentaires,
concernant également d’autres essais selon la norme 60705, sont fournies au tableau page 2.
9


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