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TYPE DE
PLAT
[g]
Durée de
décongé-
lation
[min]
Durée de dé-
congélation
supplémentai-
re [min]
Notes
Truite 150 25-35 10-15 -
Fraises 300 30-40 10-20 -
Beurre 250 30-40 10-15 -
Crème 2 x 200 80-100 10-15
La crème fraîche peut
être battue même si
elle n'est pas complè-
tement décongelée.
Gâteau 1400 60 60 -
8.8 Stérilisation - Sole
Baies
CONSERVE
Température
[°C]
Durée de cuis-
son jusqu'à ce
que la prépara-
tion commence
à frémir (min)
Durée de cuis-
son supplémen-
taire à 100 °C
(min)
Fraises, myrtilles,
framboises, gro-
seilles à maque-
reau mûres
160 – 170 35 – 45
Fruits à noyau
CONSERVE
Température
[°C]
Durée de cuis-
son jusqu'à ce
que la prépara-
tion commence
à frémir (min)
Durée de cuis-
son supplémen-
taire à 100 °C
(min)
Poires, coings,
prunes
160 – 170 35 – 45 10 – 15
Légumes
CONSERVE
Température
[°C]
Durée de cuis-
son jusqu'à ce
que la prépara-
tion commence
à frémir (min)
Durée de cuis-
son supplémen-
taire à 100 °C
(min)
Carottes
1)
160 – 170 50 – 60 5 – 10
Concombres 160 – 170 50 – 60
Bouquet croquant
de légumes
160 – 170 50 – 60 5 – 10
FRANÇAIS 41
41


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