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PORK
Shoulder / Neck / Ham
joint, 1 - 1.5 kg
Chops / Spare rib, 1 -
1.5 kg
Meatloaf, 0.75 - 1 kg
Pork knuckle, pre‐
cooked, 0.75 - 1 kg
VEAL
Roast veal, 1 kg
Veal knuckle, 1.5 - 2 kg 160 - 180
LAMB
Lamb leg / Roast lamb,
1 - 1.5 kg
Lamb saddle, 1 - 1.5
kg
11.6 Defrost
(kg)
Chicken
1
Meat
1
0.5
Cream
2 x 0.2
Trout
0.15
(°C)
(min)
160 - 180
90 - 120
170 - 180
60 - 90
160 - 170
50 - 60
150 - 170
90 - 120
(°C)
(min)
160 - 180
90 - 120
120 - 150
(°C)
(min)
150 - 170
100 - 120
160 - 180
40 - 60
Defrosting time
(min)
100 - 140
100 - 140
90 - 120
80 - 100
25 - 35
POULTRY
Poultry, portions, 0.2 -
0.25 kg each
Chicken, half, 0.4 - 0.5
kg each
Chicken, poulard, 1 -
1.5 kg
Duck, 1.5 - 2 kg
Goose, 3.5 - 5 kg
Turkey, 2.5 - 3.5 kg
Turkey, 4 - 6 kg
FISH
(STEAMED)
Whole fish, 1 - 1.5 kg
Further defrosting
time (min)
20 - 30
20 - 30
10 - 15
10 - 15
(°C)
(min)
200 - 220
30 - 50
190 - 210
35 - 50
190 - 210
50 - 70
180 - 200
80 - 100
160 - 180
120 - 180
160 - 180
120 - 150
140 - 160
150 - 240
(°C)
(min)
210 - 220
40 - 60
Place chicken on an up‐
turned saucer placed on a
large plate. Turn halfway
through.
Turn halfway through.
Cream can also be whip‐
ped when still slightly fro‐
zen in places.
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ENGLISH
21
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