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Auftauen
Auftaugut Gewicht in g
oder
Höhe in cm
Temperatur
in °C
Auftauzeit
in
Minuten
Ausgleichs-
zeit in
Minuten
Fleisch
Bratenstücke pro cm Höhe 60 8-10 15-20
Gulasch 250 g 60 20-25 10-15
Gulasch 500 g 60 30-40 10-15
Gulasch 1000 g 60 50-60 10-15
Hackfleisch 250 g 50 15-20 15
Hackfleisch 500 g 50 20-30 15
Hackfleisch 1000 g 50 30-40 15
Hasenrücken 500 g 50 30-40 15
Leber 250 g 60 20-25 10-15
Leber 500 g 60 25-35 10-15
Leber 1000 g 60 30-40 10-15
Rehrücken 1000 g 50 40-50 15
Schnitzel, Kotelett, Brat-
wurst 800 g 60 25-35 15-20
Geflügel
Ente 1000 g 60 40-50 15
Gans 2000 g 60 80-90 15
Hähnchen 1000 g 60 40-50 15-20
Hähnchenkeulen 150 g 60 20-25 15
Pute 2000 g 60 80-90 15-20
Putenkeulen 500 g 60 40-45 15
Putenkeulen 1000 g 60 45-55 15
Fisch
Fisch, ganz 1000 g 60 30-40 15
Fischfilet 300 g 60 10-15 5-10
Forellen 300 g 60 15-20 5-10
Gemüse
Im Block gefrorenes Ge
-
müse, z. B. Spinat, Grün
-
kohl
300 g 60 20-25 10-15
Früchte
Beerenobst 300 g 60 6-10 10-12
Praktische Anwendungen
36
36


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