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Ontdooien van vlees
ONTDOOITIJDEN
VLEES
Gehakt
Nieren
Lever
Schouderstuk
Roulade (opgerold)
Lende
Stoofpot
Biefstuk
KALFSVLEES
Karbonade
Gehakt
Biefstuk
VARKENSVLEES
Karbonade
Stoofpot
Gehakt
Lende
Magere rib
Schouderstuk
Haas
LAMSVLEES
Achterbout of schouder
KIP
Heel
Stukken
Borst
Bouten
KALKOEN
Stukken
Borst
EEND
Heel
Kwaliteit
500 g 12 10
300 g " 10 5
300 g " 8 5
1 kg " 30 20
1 kg " 30 20
1 kg " 30 20
500 g " 14 10
200 g " 5 4
200 g " 5 4
500 g " 12 6
200 g " 5 4
200 g " 5 4
500 g " 14 10
500 g " 12 6
1 kg " 30 20
500 g " 11 12
400 g " 10 10
200 g " 6 6
1,5 kg " 37 25
1,5 kg " 35 20
1 kg " 28 15
500 g " 14 8
500 g " 19 10
1 kg " 27 15
500 g " 14 10
1,5 kg " 38 20
Hoeveelheid Vermogen Ontdooitijd Rusttijd (min.)
Ontdooien van groenten
Kwaliteit Hoeveelheid Vermogen Ontdooitijd (min.) Rusttijd (min.)
Aubergines heel 500 g 14 5
Paprika heel 350 g " 8 4
Erwten gedopt 400 g " 10 4
Artisjokken hartjes 300 g " 7 4
Asperges heel 300 g " 9 3
Boontjes gesneden 300 g " 11 5
Broccoli heel 300 g " 10 5
Brusselse spruitjes heel 300 g " 10 4
Wortels in plakjes 300 g " 9 4
Bloemkool de bloem 300 g " 8 3
Gemengde groenten 300 g " 8 3
Spinazie gehakt 300 g " 9 4
7


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