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schneiden. Schon beim Einfrieren daran
denken!
Beim Auftauen spielen Gße und Form eine
be deu ten de Rolle. Kleine, fla che Stücke tauen
schneller und gleich ßi ger auf als große,
dicke. Während des Auftauens die schon an-
getauten Tei le tren nen, da frei lie gen de Stücke
schnel ler auftauen.
Anordnung der Speisen
Um ein gleichßiges Garergebnis zu errei-
chen, ist auf die rich ti ge Anordnung der Speisen
be son ders zu achten:
Speisen mit mehreren gleichen Stücken
(Kartoffeln, Fleisch bäll chen, Hamburger)
kreisförmig im Gefäß an ord nen und die Mitte
freilassen.
Bei verschieden großen Stücken die kleinen
bzw. dünnen Stüc ke in die Mitte legen, da es
dort zuletzt gart.
Bei ungleichmäßig geformten Stücken (z. B.
Fisch) das dün ne re bzw. flachere Ende zur
Mitte legen.
nne Fleischscheiben aufeinander oder über
Kreuz le gen.
Dickere Fleischscheiben und -stücke (Braten,
Würstchen etc.) dicht aneinander legen.
Fleischsaft und Soße in einem separaten Ge-
fäß erhitzen; die ses nur zu 2/3 füllen!
19


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