Food Quantity Time
Strawberries 250g 2 to 3 min
Raspberries, cherries 250g 2 to 3 min
Red currants, myrtle berries,
black currants 250g 2min 30s to 4 min
Food Quantity Time
Small cockerel, pigeon 500g to 600g 5 to 7min
Chicken escalope (2) 200g 3 to 4 min
Legs of chicken (4) 1000g 7 to 9 min
Whole chicken, 1000g 11 to 13 min
Veal chops (4) 600g 5 min
Roast beef 1000g 10 min
Minced steaks (4) 360g 3 to 4 min
Meat in pieces 600g 6 to 7 min
Food Quantity Time
Cod or haddock fillets 400g 3 to 4 min
Whiting, codling 500g 3 to 4 min
Sole, plaice (2) 300g 2 to 2 min 30 s
Fish steaks 1 at a time 1 min 30 s to 2 min
Hake salmon 4 at a time 4 to 5 min
Trout (3) 540g 4 to 5 min
Food Quantity Time
Scallops 500g 10 to 12 min
Peeled shrimps 100g 2 to 3 min
Whole shrimps 200g 5 to 7 min
"gambas" (10) 500g 11min to 13 min
Prawns 1000g 10 min to 11 min
Food Quantity Time
“Baguette” 100g 45 s to 55 s
200g 1 to 1 min 30 s
Round loaves 400g 2 to 2 min 30s
Crusty and puff pastry 300g 1 min
DEFROSTING SEA
FOOD
DEFROSTING-
BREAD AND
PASTRY
DEFROSTING FISH
DEFROSTING MEAT
DEFROSTING
FRUIT
Place the food on
absorbent paper and
turn it over half way
through defrosting.
Place the food on a
plate and mix half way
through defrosting.
- Put meat or fish on an overturned saucer for defrosting. This enables any juice liable to trigger off a cooking
process by being in contact with the food to drip away.
- To make your defrosting as homogeneous as possible, separate chicken escalope, fish fillets, or pieces of meat as
soon as you can.
- Turn the food over or mix it up when it is half-defrosted.
- Leave food to rest after defrosting it. Normally the rest time = defrosting time.
- Never refreeze any defrosted food before it has been cooked.
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