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Vous pouvez également utiliser votre
four pour la décongélation.
Utilisez à cet effet le mode de cuisson
"Chaleur tournante + U" avec un ré
-
glage de température jusqu'à 50°C
maximum.
La décongélation à température très
faible convient tout particulièrement aux
produits fragiles (30 °C).
Attention :
sortez les produits de leurs emballa
-
ges et disposez-les sur le plateau
multi-usages ou dans un plat pour
les décongeler.
placez les volailles à décongeler sur
une grille avec le plateau multi-usa-
ges en-dessous. Ainsi la volaille ne
baignera pas dans l'eau de décon-
gélation.
,
Vérifiez que votre volaille est
propre. N'utilisez pas le liquide de
décongélation. Risque de salmonel-
les !
Ne décongelez pas complètement
les viandes, les volailles ou les pois
-
sons si vous les faites cuire ensuite.
Il suffit qu'ils soient un peu déconge
-
lés. La surface est alors assez
souple pour recevoir l'assaisonne
-
ment.
Temps de décongélation
Les temps dépendent de la nature de
l'aliment surgelé et de son poids.
Plats Poids Temps en
minutes
Poulet 800 g 90 – 120
Viande 500 g 60 – 90
1 000 g 90 – 120
Saucisses 500 g 30 – 50
Poisson 1 000 g 60 – 90
Fraises 300 g 30 – 40
Gâteau au
beurre
500 g 20 – 30
Pain 500 g 30 – 50
Décongélation
48
48


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