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DE
7. Zeitraum für Schock-gekühlte-/-schock-gefrorene
Lebensmittel Pfanne
Max. Ladekapa
-
zität
D
icke des
Produkts
Zeitraum des
Schockgefrie
-
rens
V
erwende
-
ter Zyklus
V
orspeise
Weiße Sauce GN1/1 (H)60 6 L 4 cm 70 Minuten POSITIV
Fleischbrühe GN1/1 (H)110 7 L 6-7 cm 90 Minuten POSITIV
Cannelloni GN1/1 (H)40 4 Kg 3-4 cm 40 Minuten POSITIV
Gemüsesuppe GN1/1 (H)100 5 L 5 cm 90 Minuten POSITIV
Frische Pasta GN1/1 (H)40 1 Kg 5 cm 30 Minuten NEGATIV
Fleisch- und Tomatensauce GN1/1 (H)60 5 Kg 5 cm 90 Minuten POSITIV
Bohnensuppe GN1/1 (H)60 5 Kg 5 cm 90 Minuten POSITIV
Fischsuppe GN1/1 (H)60 4 Kg 5 cm 90 Minuten POSITIV
Geflügel und Fleisch
Braten GN1/1 (H)60 7 Kg 10 cm 90 Minuten POSITIV
Rinderschmorbraten GN1/1 (H)60 7 Kg 15 cm 90 Minuten POSITIV
Tafelspitz GN1/1 (H)60 6 Kg 12-18 cm 90 Minuten POSITIV
Hühnerbrust GN1/1 (H)40 7 Kg 4-5 cm 30 Minuten POSITIV
Roastbeef GN1/1 (H)40 4 Kg 10-15 cm 80 Minuten POSITIV
Fisch
Zackenbarsch GN1/1 (H)40 3 Kg 5-10 cm 90 Minuten POSITIV
Meereszikaden GN1/1 (H)40 2 Kg 3 cm 25 Minuten POSITIV
Vakuumverpackte Muscheln GN1/1 (H)60 2 Kg max. 3-4 cm 20 Minuten POSITIV
Fischsalat GN1/1 (H)40 4 Kg 3-4 cm 30 Minuten NEGATIV
Gekochter Polyp GN1/1 (H)60 5 Kg - 60 Minuten POSITIV
Feuchter Tintenfisch GN1/1 (H)60 4 Kg 4-5 cm 60 Minuten POSITIV
Gese und Früchte
Karotten GN1/1 (H)60 4 Kg 4-5 cm 60 Minuten POSITIV
Pilze GN1/1 (H)60 4 Kg 4-5 cm 60 Minuten POSITIV
Gurken GN1/1 (H)60 3 Kg 4-5 cm 90 Minuten POSITIV
Backwaren
Vanille- und Schokola-
denpudding
G
N1/1 (H)60 6 L 4-5 cm 90 Minuten POSITIV
Vanillecreme GN1/1 (H)60 3 L 4-5 cm 90 Minuten POSITIV
Vollmilchkaltcreme GN1/1 (H)60 3 L 4-5 cm 90 Minuten POSITIV
Cremiger, gezuckerter
Pudding
GN1/1 (H)40 3 L 6 cm 60 Minuten POSITIV
Halbgefrorene Produkte GN1/1 (H)40 3 Kg 4-6 cm 50 Minuten POSITIV
Tiramisu GN1/1 (H)60 5 Kg 4-5 cm 45 Minuten POSITIV
32


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