Food
Function
Temperature
(°C)
Time (min)
Temperature
(°C)
Baguettes
Conventional
Cooking
as per manu-
facturer’s in-
structions
as per manu-
facturer’s in-
structions
3
Fruit flans
Conventional
Cooking
as per manu-
facturer’s in-
structions
as per manu-
facturer’s in-
structions
3
1)
Turn the French fries 2 or 3 times during cooking.
11.13
Defrost
• Remove the food packaging and put
the food on a plate.
• Use the first shelf position from the
bottom.
• Do not cover the food with a bowl or a
plate, as this can extend the defrost
time.
Food
Quantity
Defrosting
time (min)
Further de-
frosting
time (min)
Comments
Chicken
1 kg
100 - 140
20 - 30
Put the chicken on an upturned
saucer in a big plate. Turn half-
way through.
Meat
1 kg
100 - 140
20 - 30
Turn halfway through.
Meat
500 g
90 - 120
20 - 30
Turn halfway through.
Trout
150 g
25 - 35
10 - 15
-
Straw-
berries
300 g
30 - 40
10 - 20
-
Butter
250 g
30 - 40
10 - 15
-
Cream
2 x 200 g
80 - 100
10 - 15
Whip the cream when still slightly
frozen in places.
Gateau
1.4 kg
60
60
-
11.14
Preserving - Bottom Heat
• Use only preserve jars of the same
dimensions available on the market.
• Do not use jars with twist-off and
bayonet type lids or metal tins.
• Use the first shelf from the bottom for
this function.
• Put no more than six one-litre preserve
jars on the baking tray.
• Fill the jars equally and close with a
clamp.
• The jars cannot touch each other.
• Put approximately 1/2 litre of water into
the baking tray to give sufficient
moisture in the oven.
• When the liquid in the jars starts to
simmer (after approximately 35 - 60
minutes with one-litre jars), stop the
oven or decrease the temperature to
100 °C (see the table).
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