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F
R
DÉCONGÉLATION MANUELLE
CHOISISSEZ LA TOUCHE POWER LEVEL DEFROST pour la
décongelation.
EXAMINEZ LES ALIMENTS RÉGULIÈREMENT POUR VÉRIFIER
LEUR ÉTAT. La pratique vous enseignera combi-
en de temps il faut pour décongeler ou ramol-
lir différentes quantités.
R
ETOURNEZ LES GROS MORCEAUX vers le milieu du
processus de décongélation.
LES ALIMENTS CONGELÉS, contenus dans des sa-
chets en plastique, de la pellicule plastique ou
des emballages en carton, pourront être
placés directement dans le four, pour-
vu que lemballage n’ait aucune partie
en métal (par exemple, des fermetures
métalliques).
L
E TEMPS DE DÉCONGÉLATION dépend de la
forme de lemballage. Les paquets plats se
décongèlent plus rapidement quun gros bloc.
S
ÉPAREZ LES MORCEAUX dès qu’ils commencent à
se décongeler. Les tranches séparées se dé-
congèlent plus facilement.
E
NVELOPPEZ CERTAINES ZONES DES ALI-
MENTS dans de petits morceaux
de papier aluminium quand
elles commencent à roussir
(par exemple, les ailes et les
cuisses de poulet).
L
ES ALIMENTS BOUILLIS, LES RAGOÛTS ET LES
SAUCES DE VIANDE se décongèlent mieux
s’ils sont remués durant la décongéla-
tion.
L
ORSQUE VOUS DÉCONGELEZ, il est conseillé de
ne pas décongeler complètement les aliments
et de laisser se terminer le processus durant le
temps de repos.
Q
UELQUES MINUTES DE REPOS APRÈS LA DÉCONGÉLATION
AMÉLIORENT toujours le résultat,
permettant à la température
d’être répartie unifor-
ment dans les aliments.
23


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