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(kg)
(min)
Temps de décon-
gélation
(min)
Temps de décon-
gélation supplé-
mentaire
Poulet 1 100 - 140 20 - 30 Retournez à la moi-
tié du temps.
Viande 1 100 - 140 20 - 30 Retournez à la moi-
tié du temps.
Truite 0,15 25 - 35 10 - 15 -
Fraises 0,3 30 - 40 10 - 20 -
Beurre 0,25 30 - 40 10 - 15 -
Crème 2 x 0,2 80 - 100 10 - 15 La crème fraîche
peut être battue
même si elle n'est
pas complètement
décongelée.
Gâteau 1,4 60 60 -
STÉRILISATION
Utilisez la fonction Cuisson de sole.
Utilisez toujours des bocaux à stériliser de
dimensions identiques, disponibles dans le
commerce.
N'utilisez pas de bocaux à couvercles à visser ou à
baïonnette, ni de boîtes métalliques.
Utilisez le premier niveau de la grille.
Ne mettez pas plus de six bocaux à conserves d'un
litre sur le plateau de cuisson.
Remplissez les bocaux au même niveau et
enclenchez le système de fermeture.
Les bocaux ne doivent pas se toucher.
Mettez environ 1/2 litre d'eau dans le plateau de
cuisson pour humidifier le four.
Lorsque le liquide contenu dans les pots
commence à frémir (au bout d'environ 35 à
60 minutes pour des pots d'un litre), éteignez le
four ou réduisez la température à 100 °C (reportez-
vous au tableau).
Réglez la température sur 160 - 170 °C.
BAIES
(min)
Cuisson jusqu'à ce
que la préparation
commence à frémir
Fraises / Myrtilles /
Framboises / Groseil-
les à maquereau mû-
res
35 - 45
FRUITS À
NOYAU
(min)
Cuisson jus-
qu'à ce que la
préparation
commence à
frémir
(min)
Continuez la
cuisson à
100 °C
Pêches / Co-
ings / Prunes 35 - 45 10 - 15
26
26


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