38
EN
Defrosting
The following table is a general guideline for the
various defrosting and resting times required (to
guarantee that the food reaches a uniform
temperature) according to the type and weight of
the foods. It also contains the respective
recommendations for defrosting different foods.
Food
Weight (g)
Defrosting Time
(min)
Resting time (min)
Comment
Pieces of meat, veal,
beef, pork
100
3-4
5-10
Turn around 1 x
200
6-7
5-10
Turn around 1 x
500
14-15
10-15
Turn around 2 x
700
20-21
20-25
Turn around 2 x
1000
29-30
25-30
Turn around 3 x
1500
42-45
30-35
Turn around 3 x
Stewed meat
500
12-14
10-15
Turn around 2 x
1000
24-25
25-30
Turn around 3 x
Minced meat
100
4-5
5-6
Turn around 1 x
300
8-9
8-10
Turn around 2 x
500
12-14
15-20
Turn around 2 x
Sausage
125
3-4
5-10
Turn around 1 x
250
8-9
5-10
Turn around 1 x
500
15-16
10-15
Turn around 1 x
Poultry, poultry parts
200
7-8
5-10
Turn around 1 x
500
17-18
10-15
Turn around 2 x
Chicken
1000
34-35
15-20
Turn around 2 x
1200
39-40
15-20
Turn around 2 x
1500
48-50
15-20
Turn around 2 x
Fish
100
3-4
5-10
Turn around 1 x
200
6-7
5-10
Turn around 1 x
Trout
200
6-7
5-10
Turn around 1 x
Shrimps
100
3-4
5-10
Turn around 1 x
500
12-15
10-15
Turn around 2 x
Fruit
200
4-5
5-8
Turn around 1 x
300
8-9
10-15
Turn around 2 x
500
12-14
15-20
Turn around 3 x
Bread
100
2-3
2-3
Turn around 1 x
200
4-5
5-6
Turn around 1 x
500
10-12
8-10
Turn around 2 x
800
15-18
15-20
Turn around 2 x
Butter
250
8-10
10-15
Turn around 1 x, keep
covered
Cottage cheese
250
6-8
5-10
Turn around 1 x, keep
covered
Cream
250
7-8
10-15
Remove the lid
