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Anweisungen für den Benutzer
50
Die folgende Tabelle zeigt verschiedene Auftau- und Standzeiten (um
sicherzustellen, dass die Nahrungsmitteltemperatur gleichmäßig verteilt
ist) für verschiedene Nahrungsmittelarten und -gewichte, sowie
Empfehlungen.
NAHRUNGSMITTEL
GEWICHT
(G)
AUFTAUZEIT
(MIN)
STANDZEIT
(MIN)
EMPFEHLUNG
PORTIONEN VON
KALBS-, RIND- ODER
SCHWEINEFLEISCH
100
2-3
5-10
EINMAL DREHEN
200
4-5
5-10
EINMAL DREHEN
500
10-12
10-15
ZWEIMAL DREHEN
1000
21-23
20-30
ZWEIMAL DREHEN
1500
32-34
20-30
ZWEIMAL DREHEN
2000
43-45
25-35
DREIMAL DREHEN
GOULASCH
500
8 -10
10-15
ZWEIMAL DREHEN
1000
17-19
20-30
DREIMAL DREHEN
HACKFLEISCH
100
2-4
10-15
ZWEIMAL DREHEN
500
10-14
20-30
DREIMAL DREHEN
WÜRSTCHEN
200
4-6
10-15
EINMAL DREHEN
500
9-12
15-20
ZWEIMAL DREHEN
GEFLÜGEL
(PORTIONEN)
HÄHNCHEN
POULARDE
FISCHFILET
FORELLE
KRABBEN
250
5-6
5-10
EINMAL DREHEN
1000
20-24
20-30
ZWEIMAL DREHEN
2500
38-42
25-35
DREIMAL DREHEN
200
4-5
5-10
EINMAL DREHEN
250
5-6
5-10
EINMAL DREHEN
100
2-3
5-10
EINMAL DREHEN
500
8-11
15-20
ZWEIMAL DREHEN
OBST
200
4-5
5-10
EINMAL DREHEN
300
8-9
5-10
EINMAL DREHEN
500
11-14
10-20
ZWEIMAL DREHEN
BROT
200
4-5
5-10
EINMAL DREHEN
500
10-12
10-15
EINMAL DREHEN
800
15-17
10-20
ZWEIMAL DREHEN
BUTTER
250
8-10
10-15
FRISCHKÄSE
250
6-8
10-15
SAHNE
250
7-8
10-15
DE
21


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