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Auftauen
Zum Auftauen kann eine Temperatur
bis 50 °C eingestellt werden.
Das Gefriergut ohne Verpackung
auf einem Backblech oder in einer
Schüssel auftauen lassen.
Verwenden Sie beim Auftauen von
Geflügel den Rost mit Fettpfanne.
Das Gefriergut liegt dann nicht in der
Auftau-Flüssigkeit.
Beim Auftauen von Geflügel auf
besondere Sauberkeit achten. Die
Auftau-Flüssigkeit nicht verwenden.
Salmonellengefahr!
Fleisch, Geflügel oder Fisch müssen
zum anschließenden Garen nicht voll-
kommen aufgetaut sein.
Es genügt, wenn die Lebensmittel
angetaut sind. Die Oberfläche ist
dann weich genug, um Gewürze auf-
zunehmen.
Zeiten zum An- bzw. Auftauen
Die Zeiten richten sich nach Art und
Gewicht des Tiefkühlgutes:
Hähnchen, 800 g. . . . . . . 90 120 Min.
Fleisch, 500 g . . . . . . . . . . 60 90 Min.
Fleisch, 1000 g . . . . . . . . 90 120 Min.
Bratwurst, 500 g . . . . . . . . 30 50 Min.
Fisch,1000 g . . . . . . . . . . . 60 90 Min.
Erdbeeren, 300 g . . . . . . . 30 45 Min.
Butterkuchen, 500 g . . . . . 20 30 Min.
Brot, 500 g. . . . . . . . . . . . . 30 40 Min.
Auftauen
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