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8.8 Размораживание
Продукты Количес
тво (г)
Время
разморажи
вания
(мин)
Время
остаточного
размораживан
ия (мин)
Комментарии
Цыпленок 1000 100 - 140 20 - 30 Выложите цыпленка в
большую тарелку на
перевёрнутое блюдце.
Перевернуть по
истечении половины
времени.
Мясо 1000 100 - 140 20 - 30 Перевернуть по
истечении половины
времени.
Мясо 500 90 - 120 20 - 30 Перевернуть по
истечении половины
времени.
Форель 150 25 - 35 10 - 15 -
Клубника 300 30 - 40 10 - 20 -
Сливочное
масло
250 30 - 40 10 - 15 -
Сливки 2 x 200 80 - 100 10 - 15 Сливки также хорошо
взбиваются, если их
немного охладить.
Пирожные 1400 60 60 -
8.9 Высушивание – Горячий
воздух
Выложить противень пергаментной
или пекарской бумагой.
Для наилучших результатов
выключить духовой шкаф по
истечении половины времени
подсушивания, открыть дверцу и
дать ему остыть в течение ночи для
завершения высушивания.
Овощи
Продукты Температура
(°C)
Время (час) Положение противня
1 положение 2 положения
Фасоль 60 - 70 6 - 8 3 1 / 4
Перец 60 - 70 5 - 6 3 1 / 4
Овощи для
супа
60 - 70 5 - 6 3 1 / 4
Грибы 50 - 60 6 - 8 3 1 / 4
РУССКИЙ 53
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