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DÉCONGÉLATION
(kg) Durée de décon-
gélation (min)
Décongélation com-
plémentaire (min)
Poulet 1 100 - 140 20 - 30 Placez le poulet sur
une sous-tasse re-
tournée, posée sur
une grande assiette.
Retournez à la moitié
du temps.
Viande 1 100 - 140 20 - 30 Retournez à la moitié
du temps.
0,5 90 - 120
Crème 2 x 0,2 80 - 100 10 - 15 La crème fraîche peut
aussi être battue mê-
me si elle n'est pas
complètement décon-
gelée.
Truite 0,15 25 - 35 10 - 15 -
Fraises 0,3 30 - 40 10 - 20 -
Beurre 0,25 30 - 40 10 - 15 -
Gâteau 1,4 60 60 -
CHALEUR TOURNANTE HUMIDE - ACCESSOIRES RECOMMANDÉS
Utilisez les moules et récipients foncés et non réfléchissants. Ils offrent une meilleure absorption de la
chaleur que les plats réfléchissants de couleur claire.
Plaque à pizza Plat de cuisson Ramequins Moule pour fond de
tarte
Sombre, non réfléchis-
sant
Diamètre de 28 cm
Sombre, non réfléchissant
Diamètre de 26 cm
Céramique
8 cm de dia-
mètre, 5 cm de
hauteur
Sombre, non réfléchis-
sant
Diamètre de 28 cm
CHALEUR TOURNANTE HUMIDE
Pour de meilleurs résultats, suivez les suggestions
indiquées dans le tableau ci-dessous.
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