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LAMB
Lamb saddle, 1 -
1.5 kg
POULTRY
Poultry, portions,
0.2 - 0.25 kg each
Chicken, half, 0.4 -
0.5 kg each
Chicken, poulard,
1 - 1.5 kg
11.7 Defrost
Chicken
Meat
Cream
Trout
Strawberries
(°C)
(min)
160 - 180
40 - 60
(°C)
(min)
200 - 220
30 - 50
190 - 210
35 - 50
190 - 210
50 - 70
(kg)
Defrosting
time (min)
1
100 - 140
1
100 - 140
0.5
90 - 120
2 x 0.2
80 - 100
0.15
25 - 35
0.3
30 - 40
POULTRY
(°C)
Duck, 1.5 - 2 kg
180 - 200
Goose, 3.5 - 5 kg
160 - 180
Turkey, 2.5 - 3.5
160 - 180
kg
Turkey, 4 - 6 kg
140 - 160
FISH (STEAMED)
(°C)
Whole fish, 1 - 1.5
210 - 220
kg
Further defrosting
time (min)
20 - 30
20 - 30
10 - 15
10 - 15
10 - 20
(min)
80 - 100
120 - 180
120 - 150
150 - 240
(min)
40 - 60
Place chicken on an
upturned saucer
placed on a large
plate. Turn halfway
through.
Turn halfway
through.
Cream can also be
whipped when still
slightly frozen in pla-
ces.
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