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Ontdooien
De ontdooitijden zijn aanzienlijk korter dan bij ontdooien op
kamertemperatuur.
Temperatuur
De optimale ontdooitemperatuur is 60 °C.
Uitzonderingen: Gehakt en wild: 50 °C.
Voor en na het ontdooien
Verwijder bij ontdooien de verpakking.
Uitzonderingen:
Ontdooi brood en gebak in de verpakking, omdat deze pro
-
ducten anders vocht opnemen en zacht worden.
Laat het ontdooide voedingsmiddel na afloop nog enige tijd
bij kamertemperatuur staan. Deze doorwarmtijd is nodig zo-
dat de warmte zich gelijkmatig kan verdelen (van buiten naar
binnen).
Stoomovenpannen
Gebruik bij het ontdooien van druppelende voedingsmid-
delen (zoals gevogelte) een ovenpan met gaten met daaron-
der de opvangschaal. Het voedingsmiddel ligt dan niet in het
vrijkomende vocht.
,
Giet het vocht van vlees en gevogelte weg. Gebruik
het vocht nooit! Salmonellagevaar!
Voedingsmiddelen die niet druppelen kunt u in een ovenpan
zonder gaten ontdooien.
Speciale toepassingen
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