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TYPE DE PLAT [g]
Durée de dé-
congélation
[min]
Durée de décongé-
lation supplémen-
taire [min]
Notes
Crème 2 x 200 80-100 10-15
La crème fraîche peut être
battue même si elle n'est pas
complètement décongelée.
Gâteau 1400 60 60 -
Stérilisation - Sole
Baies
CONSERVE Température [°C]
Durée de cuisson jus-
qu'à ce que la prépa-
ration commence à
frémir (min)
Durée de cuisson sup-
plémentaire à 100 °C
(min)
Fraises, myrtilles, fram-
boises, groseilles à ma-
quereau mûres
160 – 170 35 – 45
Fruits à noyau
CONSERVE Température [°C]
Durée de cuisson jus-
qu'à ce que la prépa-
ration commence à
frémir (min)
Durée de cuisson sup-
plémentaire à 100 °C
(min)
Poires, coings, prunes 160 – 170 35 – 45 10 – 15
Légumes
CONSERVE Température [°C]
Durée de cuisson jus-
qu'à ce que la prépa-
ration commence à
frémir (min)
Durée de cuisson sup-
plémentaire à 100 °C
(min)
Carottes
1)
160 – 170 50 – 60 5 – 10
Concombres 160 – 170 50 – 60
Bouquet croquant de lé-
gumes
160 – 170 50 – 60 5 – 10
Chou-rave, petits pois,
asperges
160 – 170 50 – 60 15 – 20
1) Après avoir éteint l'appareil, laissez la conserve dans le four.
Déshydratation - Chaleur tournante
Recouvrez les grilles du four de papier sulfuri-
sé.
LÉGUMES
30
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