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Not:
Tabloda bildirilen deπerler k∂lavuz deπerlerdir. Bu deπerler etin kalitesine ve diπer
özelliklerine baπl∂d∂r.
Buz çözülmesi:
Dondurulmuµ besin Raf S∂cakl∂k alan∂ Buz çözülmesi süresi
°C (dakika)
Dondurulmuµ hassas besinler, örn. 1
fonksiyonunu Ayr∂ ayr∂ pasta parçalar
Kremal∂ pasta, tere yaπl∂ kremal∂ seçiniz 30 040
pasta,
1)
üstü erimiµ çikolatal∂ (∂s∂y∂ açmadan). Tüm veya yar∂m pasta
veya µekerli yaµ pastalar
1)
80 100
Meyve (ahududu),
2)
35 040
jelatinli kat∂ besin (galantin)
2)
,
peynir, sucuk 90 100
Küçük et parçalar∂, 1 050 070 60 070
örn. biftek, pirzola vb.
Folyoda tavuk
1)
, 800 900g 70 080
Küçük kahvalt∂ ekmeπi
1)
1 060 080 10 015
Ekmek, 1kg
1)
70 090
Pasta (küçük kal∂pta pasta)
1)
70 090
Haz∂r yemekler 1 170 190 30 040
1)
tel ∂zgaran∂n üzerine koyunuz
2)
yass∂ bir kaba veya bir tabaπa koyunuz ve tel ∂zgaran∂n üstüne koyunuz
Kurutma:
Kurutulacak besin, miktar∂ Raf S∂cakl∂k alan∂ Kurutma süresi
°C
Halka µeklinde elma, 600g 1 + 3 Yakl. 50 6 08 saat
Armut dilimleri, yakl. 800g 1 + 3 Yakl. 50 9 11 saat
Mürdüm eriπi veya normal erik, 1 + 3 70 100 9 12 saat
yakl. 1,5kg
Muz, 300g 1 + 3 Yakl. 50 8 10 saat
Mantar, 800g 1 + 3 50 60 7 09 saat
Yeµil (ot) baharat, 400g 1 50 60 3 05 saat
(demet halinde)
Buz çözülmesi / Kurutma tablosu (büyük f∂r∂nda
)
175


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