Defrosting
TYPE OF DISH
[g]
Defrosting
time [min]
Further defrost-
ing time [min]
Notes
Chicken
1000
100 - 140
20 - 30
Place the chicken on an up-
turned saucer placed on a
large plate. Turn halfway
through.
Meat
1000
100 - 140
20 - 30
Turn halfway through.
Meat
500
90 - 120
20 - 30
Turn halfway through.
Trout
150
25 - 35
10 - 15
-
Strawberries
300
30 - 40
10 - 20
-
Butter
250
30 - 40
10 - 15
-
Cream
2 x 200
80 - 100
10 - 15
Cream can also be whip-
ped when still slightly frozen
in places.
Gateau
1400
60
60
-
Drying - True Fan Cooking
Cover the oven shelves with baking parch-
ment.
VEGETABLES
TYPE OF DISH
Shelf position
Temperature
[°C]
Time [hr]
1 level
2 levels
Beans
3
1/4
60 - 70
6 - 8
Peppers
3
1/4
60 - 70
5 - 6
Vegetables for
soup
3
1/4
60 - 70
5 - 6
Mushrooms
3
1/4
50 - 60
6 - 8
Herbs
3
1/4
40 - 50
2 - 3
FRUIT
TYPE OF DISH
Shelf position
Temperature
[°C]
Time [hr]
1 level
2 levels
Plums
3
1/4
60 - 70
8 - 10
Apricots
3
1/4
60 - 70
8 - 10
Apple slices
3
1/4
60 - 70
6 - 8
Pears
3
1/4
60 - 70
6 - 9
CARE AND CLEANING
Warning!
Refer to the Safety chapters.
• Clean the front of the appliance with a
soft cloth with warm water and a cleaning
agent.
• To clean metal surfaces use a usual
cleaning agent.
• Clean the oven interior after each use.
Then you can remove dirt more easily
and it does not burn on.
• Clean stubborn dirt with a special oven
cleaner.
• Clean all oven accessories after each use
and let them dry. Use a soft cloth with
warm water and a cleaning agent.
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Содержание OX6411
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