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Ontdooien
Ingevroren
gerecht
Gewicht in g
of
hoogte in cm
Temperatuur
in °C
Ontdooitijd
in
minuten
Doorwarm-
tijd in
minuten
Vlees
Gebraad per cm hoogte 60 °C 8-10' 15-20'
Gehakt 250 g 50 °C 15-20' 15'
Gehakt 500 g 50 °C 20-30' 15'
Gehakt 1000 g 50 °C 30-40' 15'
Goulash 250 g 60 °C 20-25' 10-15'
Goulash 500 g 60 °C 30-40' 10-15'
Goulash 1000 g 60 °C 50-60' 10-15'
Hazenrug 500 g 50 °C 30-40' 15'
Lever 250 g 60 °C 20-25' 10-15'
Lever 500 g 60 °C 25-35' 10-15'
Lever 1000 g 60 °C 30-40' 10-15'
Reerug 1000 g 50 °C 40-50' 15'
Schnitzel, kotelet,
braadworst 800 g 60 °C 25-35' 15-20'
Gevogelte
Eend 1000 g 60 °C 40-50' 15'
Gans 2000 g 60 °C 80-90' 15'
Kalkoen 2000 g 60 °C 80-90' 15-20'
Kalkoenbout 500 g 60 °C 40-45' 15'
Kalkoenbout 1000 g 60 °C 45-55' 15'
Kip 1000 g 60 °C 40-50' 15-20'
Kippenbout 150 g 60 °C 20-25' 15'
Vis
Filet 300 g 60 °C 10-15' 5-10'
Forel 300 g 60 °C 15-20' 5-10'
Hele vis 1000 g 60 °C 30-40' 15'
Groente
In blokken ingevroren
groente, bv. spinazie,
groene kool
300 g 60 °C 20-25' 10-15'
Vruchten
Bessen 300 g 60 °C 6-10' 10-12'
Nog meer praktische toepassingen
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