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Décongélation
Choisissez le mode "Décongélation".
Insérez au deuxième niveau la grille portant le
produit surgelé. Placez dessous la lèchefrite afin
de recueillir le liquide de décongélation.
Décongelez à 45 - 50°C les grands morceaux de
viande (rôtis, poulets, etc.) afin qu'ils ne
commencent pas à cuire à l'extérieur. Vous
pouvez faire décongeler les morceaux plats ou de
petite taille à 50 - 55°C.
Retirez les aliments de leur emballage avant la
décongélation.
Décongelez seulement la quantité que vous
voulez utiliser tout de suite.
N'oubliez pas : une fois décongelés, les produits
surgelés peuvent se conserver moins longtemps
et se gâter plus vite que des aliments frais.
Utilisez les produits décongelés sans attendre et
faites-les bien cuire.
ã Risque pour la santé !
Lorsque vous décongelez des produits alimentaires
d'origine animale, jetez imrativement le liquide de
décongélation. Évitez absolument tout contact du
liquide avec d'autres aliments, car cela pourrait
entraîner la transmission de germes.
Insérer la lèchefrite sous le produit et jeter le liquide
de décongélation des viandes et volailles. Ensuite,
nettoyer et rincer abondamment l'évier. Laver la
lèchefrite à l'eau de vaisselle chaude ou au lave-
vaisselle.
Après la congélation, faire fonctionner le four
pendant 15 minutes environ en mode chaleur
tournante à une température de 180°C.
39


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