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Fonctions utiles
57
Aliment à décongeler Quantité
[°C] [min] [min]
Viande hachée 500 g 50 20–30 10–15
Viande de ragoût 500 g 60 30–40 10–15
Viande de ragoût 1 kg 60 50–60 10–15
Foie 250 g 60 20–25 10–15
Râble de lièvre 500 g 50 30–40 10–15
Selle de chevreuil 1 kg 50 40–50 10–15
Escalopes / Côtelettes / Sau‐
cisses
800 g 60 25–35 15–20
Volailles
Poulet 1 kg 60 40 15–20
Cuisses de poulet 150 g 60 20–25 10–15
Escalope de poulet 500 g 60 25–30 10–15
Cuisse de dinde 500 g 60 40–45 10–15
Petits gâteaux
Pâtes feuilletées / Pâtes brio‐
chées
60 10–12 10–15
Pâtes brisées / Pâtes à gâ‐
teaux
400 g 60 15 10–15
Pains / Petits pains
Petits pains 60 30 2
Pain bis, tranché 250 g 60 40 15
Pain complet, tranché 250 g 60 65 15
Pain blanc, tranché 150 g 60 30 20
Température / Temps de décongélation / Temps de repos
57


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