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Auftauen
N AUFTAUEN
Auftaugut Gewicht in g Temperatur
in °C
Auftauzeit
in Minuten
Ausgleichszeit
in Minuten
Fleisch
Gulasch 500 60 30-40 10-15
Hackfleisch 250 50* 15-20 10-15
Schnitzel, Kotelett, Bratwurst 800 60 25-35 15-20
Geflügel
Hähnchen 1000 60 40 15-20
Hähnchenkeulen 150 60 20-25 10-15
Hähnchenschnitzel 500 60 25-30 10-15
Fisch, Meeresfrüchte
Fischfilets 400 60 15 10-15
Krabben 300 60 4-6 5
Gemüse
Im Block gefroren 300 60 20-25 10-15
In Minis gefroren 350 60 15 8-10
Früchte
Apfelmus 250 60 20-25 10-15
Beerenobst 300 60 8-10 10-12
Milchprodukte
Käse 100 60 15 10-15
Sahne 250 60 20-25 10-15
Gebäck
Blätterteiggebäck - 60 10-12 10-15
Hefeteiggebäck - 60 10-12 10-15
P Drucklosgaren
Brot 250 100 10-15 10-15
Brötchen - 100 6-7 1-2
* Diese Temperatur entspricht nicht der Vorschlagstemperatur.
Praktische Anwendungen
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