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Mode de cuisson
ß
Décongélation P
Pour décongeler en douceur les ali
-
ments, l'air de l'enceinte à température
ambiante est brassé par le ventilateur.
,
Risque de salmonelles !
Pour décongeler la volaille, respec
-
tez les conditions de propreté. N'uti
-
lisez pas l'eau de décongélation.
Conseils
Disposez l'aliment surgelé sans em
-
ballage sur le plat en verre ou dans
un bol.
Placez les pièces de volaille de pe-
tite taille sur une soucoupe retournée
dans le plat en verre. Ainsi l'aliment
ne baignera pas dans l'eau de dé-
congélation.
Ne décongelez pas complètement
les viandes, les volailles ou les pois-
sons.
Il suffit qu'ils soient un peu déconge
-
lés. La surface est alors assez
souple pour absorber les épices.
En fonction de la taille des aliments
congelés, choisissez le niveau 1 ou
2 en partant du bas.
Temps de décongélation partielle ou
complète
Les temps dépendent de la nature et
du poids des produits congelés :
Aliment surge
-
Poids
[g]
Temps :
[min]
Poulet 800 90–120
Viande 500 60–90
1 000 90–120
Saucisses 500 30–50
Poisson 1 000 60–90
Fraises 300 30–40
Gâteau au
beurre
500 20–30
Pain 500 30–50
Décongélation sans micro-ondes
91
91


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