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TABLAS DE COCCIÓN Y DESCONGELACIÓN RÁPIDAS
NOTAS: Descongelación Rápidas
1. Los bistec y chuletas deben congelarse en una sola capa.
2. La carne picado se debe congelar en pequeñas porciones.
3. Después de voltearlas, proteja las partes descongeladas con trozos pequeños y planos de papel de aluminio.
4. La carne de aves debe procesarse immediatamente después de descongelarla.
5. Para Ed-1 y Ed-3, disponer los alimentos en el horno como se indica:
Alimento
Piato
Plato giratorio
Bistecs y chuletas
Pollo
DESCONGELACIÓN
RÁPIDAS Nú.
Ed-3
Descongelación
Pollo
Ed-4
Descongelación
Pastel
Ed-5
Descongelación
Pan
TECLA
CANTIDAD (Unidad de
incremento)/UTENSILIOS
0,9 - 1,5 kg (100 g)
(Temp. iniciale -18° C)
(Vedere nota più avanti)
0,1 - 1,4 kg (100 g)
(Temp. iniciale -18° C)
Plato
0,1 - 1,0 kg (100 g)
(Temp. iniciale -18° C)
Plato
(Para este programa
solamente se
recomienda pan cortado
en rebanadas.)
PROCEDIMIENTO
Colocar un plato boca abajo sobre
el plato giratorio y poner sobre aquél
el pollo con la pechuga hacia abajo.
Cuando se pare el horno y suene la
señal, darle vuelta y repetirlo cada
vez que se pare el horno y suene la
señal.
Después de descongelar, cubrir con
lámina de aluminio y dejar en
reposo 15 - 30 minutos hasta que
esté completamente descongelado.
Finalmente limpie el pollo bajo agua
corriente
Retire todo el embalaje del pastel.
Colóquelo en un plato en el centro
de la plato giratoria.
Después de descongelarlo, corte el
pastel en trozos de tamaño similar
dejando un espacio entre los trozos y
déjelo reposar durante 15 - 60
minutos hasta que esté descongelado
uniformemente.
Distribuya el pan sulla plato en el
centro de la plato giratoria. Para
1,0kg distribuya sulla plato giratoria.
Cuando suene la señal acústica,
reordene, y saque las rebanadas
descongeladas.
Después de descongelar, separe
todas las rebanadas y distribúyalas
en un plato grande. Cubra el pan
con papel de aluminio y déjelo
reposar durante 5 - 30 minutos hasta
que esté totalmente descongelado.
x10
x11
x12
6. R-234 Spanish 03/01/2002 16:20 Page 102
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