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NL
Ontdooien
Onderstaande tabel geeft een overzicht van de
verschillende ontdooi- en doorwarmtijden (zodat
het voedsel een gelijkmatige temperatuur
krijgt).naargelang van het soort voedsel, het
gewicht en bijbehorende aanbevelingen.
Voedsel
Gewicht (g)
Ontdooitijd (min)
Doorwarmtijd
(min)
Opmerking
Stukken vlees,
kalfs-, runds- en
varkensvlees
100
2-3
5-10
1 x Omkeren
200
4-5
5-10
1 x Omkeren
500
10-12
10-15
2 x Omkeren
1000
21-23
20-30
2 x Omkeren
1500
32-34
20-30
2 x Omkeren
2000
43-45
25-35
3 x Omkeren
Stoofvlees
500
8-10
10-15
2 x Omkeren
1000
17-19
20-30
3 x Omkeren
Gehakt vlees
100
2-4
10-15
1 x Omkeren
500
10-14
20-30
2 x Omkeren
Worst
200
4-6
10-15
1 x Omkeren
500
9-12
15-20
2 x Omkeren
Gevogelte, stukken
gevogelte
250
5-6
5-10
1 x Omkeren
Kip
1000
20-24
20-30
2 x Omkeren
Gevogelte
2500
38-42
25-35
3 x Omkeren
Visfilets
200
4-5
5-10
1 x Omkeren
Forel
250
5-6
5-10
1 x Omkeren
Garnalen
100
2-3
5-10
1 x Omkeren
500
8-11
15-20
2 x Omkeren
Fruit
200
4-5
5-10
1 x Omkeren
300
8-9
5-10
1 x Omkeren
500
11-14
10-20
2 x Omkeren
Brood
200
4-5
5-10
1 x Omkeren
500
10-12
10-15
1 x Omkeren
800
15-17
10-20
2 x Omkeren
Boter
250
8-10
10-15
Kwark
250
6-8
10-15
Room
250
7-8
10-15
52


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