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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 -
DÉSHYDRATATION - CHALEUR TOURNANTE
Couvrez les plateaux avec du papier sulfurisé ou du
papier de cuisson.
Pour de meilleurs résultats, arrêtez le four à mi-
cuisson, ouvrez la porte et laissez-la refroidir
pendant une nuit pour terminer le séchage.
Pour un plateau, utilisez le troisième niveau de la
grille.
Pour deux plateaux, utilisez les premier et quatrième
niveaux de la grille.
LÉGUMES (°C) (h)
Haricots 60 - 70 6 - 8
Poivrons 60 - 70 5 à 6
Légumes pour soupe 60 - 70 5 à 6
Champignons 50 - 60 6 - 8
LÉGUMES (°C) (h)
Herbes 40 - 50 2 à 3
Réglez la température sur 60 - 70 °C.
FRUITS (h)
Prunes 8 à 10
Abricots 8 à 10
Tranches de pommes 6 - 8
Poires 6 à 9
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