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40_ utilisation du four
Type d’aliment Quantité
Temps
(min)
Temps de
repos (min)
Consignes
Viande
Bœuf haché 250 g
500 g
6-7
10-12
15-30 Placez la viande dans l'assiette
en céramique. Protégez les
parties les plus fines avec
de l'aluminium. Retournez
à la moitié du temps de
décongélation.
Escalopes de
porc
250 g 7-8
Volaille
Morceaux de
poulet
500 g
(2parts)
12-14 15-60 Posez tout d'abord les morceaux
de poulet côté peau vers
le bas ou, dans le cas d'un
poulet entier, côté poitrine
vers le bas, dans une assiette
en céramique. Recouvrez les
parties les plus fines (ex.: ailes
et extrémités) d'aluminium.
Retournez à la moitié du temps
de décongélation.
Poulet entier 1200 g 28-32
Poisson
Filets de
poisson
200 g 6-7 10-25 Placez le poisson surgelé
au centre d'une assiette en
céramique. Glissez les parties les
plus fines sous les plus épaisses.
Recouvrez les extrémités les
plus fines des filets et la queue
du poisson entier d’aluminium.
Retournez à la moitié du temps
de décongélation.
Poisson entier 400 g 11-13
Fruits
Baies 300 g 6-7 5-10 Disposez les fruits dans un
récipient en verre rond et à fond
plat de grand diamètre.
Pain
Petits pains
(env. 50 g)
2parts
4parts
1-1½
2½-3
5-20 Placez une feuille de papier
absorbant sur l'assiette en
céramique et disposez les
petits pains (en cercle) ou le
pain (à l'horizontale) dessus.
Retournez à la moitié du temps
de décongélation.
Tartine/
Sandwich
250 g
500 g
4-4½
7-9
FQ215-XEF_03869B-01_FR.indb 40 2011-06-28  8:33:04
40


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