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DÉCONGÉLATION
Plat Quantité (g)
Durée de dé-
congélation
(min)
Décongélation com-
plémentaire (min)
Commentaires
Poulet 1000 100 - 140 20 - 30 Placez le poulet sur une
sous-tasse retournée, po-
sée sur une grande assiet-
te Retournez à la moitié du
temps.
Viande 1000 100 - 140 20 - 30 Retournez à la moitié du
temps.
Viande 500 90 - 120 20 - 30 Retournez à la moitié du
temps.
Truite 150 25 - 35 10 - 15 -
Fraises 300 30 - 40 10 - 20 -
Beurre 250 30 - 40 10 - 15 -
Crème 2 x 200 80 - 100 10 - 15 La crème fraîche peut être
battue même si elle n'est
pas complètement décon-
gelée.
Gâteau 1400 60 60 -
DÉSHYDRATATION - CHALEUR TOURNANTE
Utilisez des plaques recouvertes de papier
sulfurisé.
Pour obtenir un meilleur résultat, arrêtez le four à
la moitié de la durée de déshydratation, ouvrez
la porte et laissez refroidir pendant une nuit pour
terminer le séchage.
Légumes
Plat Température (°C) Durée (h)
Positions des grilles
1 position 2 positions
Haricots 60 - 70 6 - 8 3 1 / 4
Poivrons 60 - 70 5 - 6 3 1 / 4
Légumes pour
potage
60 - 70 5 - 6 3 1 / 4
Champignons 50 - 60 6 - 8 3 1 / 4
Fines herbes 40 - 50 2 - 3 3 1 / 4
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