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20
DE
Auftauen
Die folgende Tabelle zeigt zusammenfassend
die verschiedenen Auftau- und Ruhezeiten (um
zu gewährleisten, dass die Speisen eine
gleichmäßige Temperatur erlangen), in
Abhängigkeit von Art und Gewicht der
Nahrungsmittel, sowie die entsprechenden
Empfehlungen.
Lebensmittel
Gewicht (g)
Auftauzeit (min.)
Ruhezeit (min.)
Bemerkung
Fleisch am Stück,
Schwein, Rind, Kalb,
Wild
100
2-3
5-10
1 x wenden
200
4-5
5-10
1 x wenden
500
10-12
10-15
2 x wenden
1000
21-23
20-30
2 x wenden
1500
32-34
20-30
2 x wenden
2000
43-45
25-35
3 x wenden
Goulasch
500
8-10
10-15
2 x wenden
1000
17-19
20-30
3 x wenden
Hackfleisch
100
2-4
10-15
2 x wenden
500
10-14
20-30
3 x wenden
Bratwurst
200
4-6
10-15
1 x wenden
500
9-12
15-20
2 x wenden
Geflügel, Geflügelteile
250
5-6
5-10
1 x wenden
Hähnchen
1000
20-24
20-30
2 x wenden
Poularde
2500
38-42
25-35
3 x wenden
Fischfillet
200
4-5
5-10
1 x wenden
Forelle
250
5-6
5-10
1 x wenden
Krabben
100
2-3
5-10
1 x wenden
500
8-11
15-20
2 x wenden
Obst
200
4-5
5-10
1 x wenden
300
8-9
5-10
1 x wenden
500
11-14
10-20
2 x wenden
Brot
200
4-5
5-10
1 x wenden
500
10-12
10-15
1 x wenden
800
15-17
10-20
2 x wenden
Butter
250
8-10
10-15
Quark
250
6-8
10-15
Sahne
250
7-8
10-15
22


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