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Gemüse
Dörrgut
Einschubebene
Temperatur
in °C
Dauer in
Stunden
(Richtwert)
1 Ebene 2 Ebenen
Bohnen 3 2/4 60 - 70 6 - 8
Paprika 3 2/4 60 - 70 5 - 6
Suppengemü-
se
3 2/4 60 - 70 5 - 6
Pilze 3 2/4 50 - 60 6 - 8
Kräuter 3 2/4 40 - 50 2 - 3
Obst
Dörrgut
Einschubebene
Temperatur
in °C
Dauer in
Stunden
(Richtwert)
1 Ebene 2 Ebenen
Pflaumen 3 2/4 60 - 70 8 - 10
Aprikosen 3 2/4 60 - 70 8 - 10
Apfelscheiben 3 2/4 60 - 70 6 - 8
Birnen 3 2/4 60 - 70 6 - 9
AUFTAUEN
Entfernen Sie die Verpackung. Das Gericht
auf einem Teller anrichten.
Nicht mit einer Schüssel oder einem Teller
abdecken. Dadurch wird die Auftauzeit ver-
längert.
Nutzen Sie die erste Einschubebene. von
unten.
Speise
Auftauzeit in
Min.
Zusätzliche Auf-
tauzeit in Min.
Bemerkung
Hähnchen, 1000 g 100 - 140 20 - 30
Hähnchen auf eine um-
gedrehte Untertasse le-
gen, die auf einem gro-
ßen Teller aufliegt. Zwi-
schendurch wenden.
Fleisch, 1000 g 100 - 140 20 - 30
Nach der Hälfte der Zeit
wenden
Fleisch, 500 g 90 - 120 20 - 30
Nach der Hälfte der Zeit
wenden
Forelle, 150 g 25 - 35 10 - 15 -
Erdbeeren, 300 g 30 - 40 10 - 20 -
Butter, 250 g 30 - 40 10 - 15 -
Sahne, 2 x 200 g 80 - 100 10 - 15
Sahne lässt sich auch
mit noch leicht gefrore-
nen Stellen gut aufschla-
gen.
Kuchen, 1400 g 60 60 -
DEUTSCH 57
57


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