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Bei der Betriebsart "Auftauen P" wird
zum schonenden Auftauen die Gar
-
raumluft bei Raumtemperatur umge
-
wälzt.
Beachten Sie:
Lassen Sie das Gefriergut ohne Ver
-
packung auf dem Universalblech
oder in einer Schüssel auftauen.
Verwenden Sie beim Auftauen von
Geflügel den Rost mit Universal
-
blech. Das Gefriergut liegt dann
nicht in der Auftau-Flüssigkeit.
,
Achten Sie beim Auftauen von
Geflügel auf besondere Sauberkeit.
Die Auftau-Flüssigkeit nicht verwen-
den. Salmonellengefahr!
Fleisch, Geflügel oder Fisch müssen
zum anschließenden Garen nicht
vollkommen aufgetaut sein.
Es genügt, wenn die Lebensmittel
angetaut sind. Die Oberfläche ist
dann weich genug, um Gewürze auf-
zunehmen.
Zeiten zum An- oder Auftauen
Die Zeiten richten sich nach Art und
Gewicht des Tiefkühlgutes:
Speise Gewicht Zeit in Min.
Hähnchen 800 g 90 – 120
Fleisch 500 g 60 – 90
1 000 g 90 – 120
Bratwurst 500 g 30 – 50
Fisch 1 000 g 60 – 90
Erdbeeren 300 g 30 – 40
Butterkuchen 500 g 20 – 30
Brot 500 g 30 – 50
Auftauen
45
45


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