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NL
Ontdooien
Ontdooien Ontdooien
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
VoedselVoedsel
Voedsel
Gewicht (g
Gewicht (gGewicht (g
Gewicht (g
)
))
)
Ontdooitijd (min)
Ontdooitijd (min)Ontdooitijd (min)
Ontdooitijd (min)
Doorwarmtijd (min)
Doorwarmtijd (min)Doorwarmtijd (min)
Doorwarmtijd (min)
Opmerking
OpmerkingOpmerking
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
Poularde 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
14


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