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Onderstaande tabel geeft een overzicht van de verschillende ontdooi- en
doorwarmtijden (zodat het voedsel een gelijkmatige temperatuur
krijgt).naargelang van het soort voedsel, het gewicht en bijbehorende
aanbevelingen.
VOEDSEL
GEWICHT (G)
ONTDOOITIJD
(MIN)
DOORWARMTIJD
(MIN)
AANWIJZINGEN
STUKKEN VLEES,
KALFS-, RUNDS- EN
VARKENSVLEES
100
2-3
5-10
1 X OMKEREN
200
4-5
5-10
1 X OMKEREN
500
10-12
10-15
2 X OMKEREN
1000
21-23
20-30
2 X OMKEREN
1500
32-34
20-30
2 X OMKEREN
2000
43-45
25-35
3 X OMKEREN
STOOFVLEES
500
8 -10
10-15
2 X OMKEREN
1000
17-19
20-30
3 X OMKEREN
GEHAKT VLEES
100
2-4
10-15
2 X OMKEREN
500
10-14
20-30
3 X OMKEREN
WORST
200
4-6
10-15
1 X OMKEREN
500
9-12
15-20
2 X OMKEREN
GEVOGELTE
(STUKKEN)
KIP
HOEN
VISFILETS
FOREL
GARNALEN
250
5-6
5-10
1 X OMKEREN
1000
20-24
20-30
2 X OMKEREN
2500
38-42
25-35
3 X OMKEREN
200
4-5
5-10
1 X OMKEREN
250
5-6
5-10
1 X OMKEREN
100
2-3
5-10
1 X OMKEREN
500
8-11
15-20
2 X OMKEREN
FRUIT
200
4-5
5-10
1 X OMKEREN
300
8-9
5-10
1 X OMKEREN
500
11-14
10-20
2 X OMKEREN
BROOD
200
4-5
5-10
1 X OMKEREN
500
10-12
10-15
1 X OMKEREN
800
15-17
10-20
2 X OMKEREN
BOTER
250
8-10
10-15
KWARK
250
6-8
10-15
ROOM
250
7-8
10-15
NL
21


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