Manual LG MS-1924 (page 12 of 15) (German)

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Hinweise zum Auftauen

Hinweise und Technik zum Auftauen von Fleisch

“WARNHINWEIS: Beim Kochen keine Aluminiumfolie verwenden.”

• Sie können Fleisch in der Originalverpackung auftauen, solange sie kein Metall enthält. Alle Metallringe,

Klammern, Draht oder Folie entfernen.

• Fleisch auf eine niedrige Ofenschale legen, um den Saft aufzufangen.

• Fleisch nur so lange wie nötig auftauen. Stücke wie Koteletts, Würstchen und Speck sobald wie möglich trennen.

Aufgetaute Portionen entnehmen, und restliche Stücke weiter auftauen.

• Ganze Fleischstücke sind bereit für die Standzeit, sobald eine Gabel unter mittelmäßigem Druck in die Mitte des

Fleischstückes gesteckt werden kann. Die Mitte ist dabei noch gefroren. Stehen lassen, bis das Fleischstück

aufgetaut ist.

• Auftauen von Fleisch auf Stellung Auftauen.

AUFTAUTABELLE FÜR FLEISCH UND GEFLÜGEL

RINDFLEISCH

Brühwürstchen 450 g 5-6 10

Hackfleisch, Rind 450 g 8-10 10

Nieren 1 kg 8-12 10

Leber 450 g 6-7 10

Braten, Rinderkeule 1,5 kg 18-20 15

Braten, Fehlrippe 1,5-2 kg 22-26 15

Braten, Rippe (gerollt) 1,5-2 kg 15-20 15

Braten, Rumpsteak (ohne Knochen) 1,5-2 kg 20-25 15

Braten, Lendenstück 2-2,3 kg 28-33 20

Steak, in Würfeln 450 g 7-8 10

Steak, flach 700 g 9-10 10

Steak, rund 1 kg 10-14 10

Steak, Lendenstück 1 kg 10-12 10

KALBFLEISCH

Kotelett 450 g 9-10 10

Hackfleisch 450 g 4-5 10

Steak 450 g 6-8 10

SCHWEINEFLEISCH

Kotelett (1,2 cm dick) 700 g 10-15 10

In Würfeln 700 g 8-10 10

Hackfleisch 450 g 5-6 10

Braten, Lende (ohne Knochen) 2-2,3 kg 28-34 20

Rippchen 1,5 kg 12-17 15

Schultersteak 1,2 kg 12-15 10

Filet 1 kg 10-12 10

LAMM

Braten, Keule oder Schulter 2-2,3 kg 28-33 15

HÄHNCHEN

Ganz 1,2-1,5 kg 26-30 20

Teile 1,2-1,5 kg 14-17 15

Brust (mit Knochen) 1-1,5 kg 10-14 20

Bein 450 g 9-10 10

Schenkel 450 g 9-10 10

Flügel 700 g 8-12 10

TRUTHAHN

Stücke 1-1,5 kg 14-16 15

Brust (mit Knochen) 2-2,5 kg 18-22 20

ENTE

Ganz 2-2,5 kg 30-40 25

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LG MS-1924 Manual

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