Vegetables
Food to be
dried
Shelf position
Temperature
°C
Time in hours
(Guideline)
1 level
2 levels
Beans
3
2/4
60 - 70
6 - 8
Peppers
3
2/4
60 - 70
5 - 6
Vegetables for
sour
3
2/4
60 - 70
5 - 6
Mushrooms
3
2/4
50 - 60
6 - 8
Herbs
3
2/4
40 - 50
2 - 3
Fruit
Food to be
dried
Shelf position
Temperature
°C
Time in hours
(Guideline)
1 level
2 levels
Plums
3
2/4
60 - 70
8 - 10
Apricots
3
2/4
60 - 70
8 - 10
Apple slices
3
2/4
60 - 70
6 - 8
Pears
3
2/4
60 - 70
6 - 9
DEFROSTING
Remove the food packaging. Put the food
on a plate.
Do not cover it with a bowl or a plate. This
can extend the defrost time.
Use the first oven shelf position. The one
on the bottom.
Dish
Defrosting
time in min.
Further defrost-
ing time in min.
Comment
Chicken, 1000 g
100 - 140
20 - 30
Place the chicken on an
upturned saucer placed
on a large plate Turn
halfway through
Meat, 1000 g
100 - 140
20 - 30
Turn halfway through
Meat, 500 g
90 - 120
20 - 30
Turn halfway through
Trout, 150 g
25 - 35
10 - 15
-
Strawberries, 300
g
30 - 40
10 - 20
-
Butter, 250 g
30 - 40
10 - 15
-
Cream, 2 x 200 g
80 - 100
10 - 15
Cream can also be whip-
ped when still slightly fro-
zen in places
Gateau, 1400 g
60
60
-
Information on acrylamides
Important!
According to the newest
scientific knowledge, if you brown food
(specially the one which contains starch),
acrylamides can pose a health risk. Thus,
we recommend that you cook at the lowest
temperatures and do not brown food too
much.
ENGLISH
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