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Defrosting and cooking
Raw deep-frozen products or foods from a
freezer
always defrost at 50° C.
Higher defrosting temperatures may cause the food
to dry out.
Defrost
deep-frozen meals packed in aluminium
foil or closed aluminium containers
at a setting of
130 – 140° C.
Defrost and warm up
deep-frozen baked goods
at
100 – 140° C. Brush bread, rolls or yeast pastry
lightly with water to make the crust more appealing.
Defrost
dry deep-frozen yeast cakes
at
160 – 170° C for 20 – 30 minutes.
Defrost
moist deep-frozen yeast cakes
(with fruit
topping) at 160 – 170° C for 30 – 50 minutes after
wrapping in aluminium foil to prevent cake from
drying out.
Defrost and toast
deep-frozen toast
(with topping)
at 160 – 170° C for about 20 minutes.
Frozen pizza:
Please follow the manufacturers’ instructions.
Defrosting position
e
Recommended for delicate pastries only
(i.e., whipped-cream gateaus).
Turn the function selector switch to the
e
position.
Dependent on size and type of the baked goods,
defrost 25 – 45 minutes, take out of the oven and
allow to stand 30 – 45 minutes.
With smaller amounts (pastries), the defrosting time
is reduced to 15 – 20 minutes and the subsequent
standing time to 10 – 15 minutes.
