Tested for you in our cooking studio
en
39
Defrosting
For defrosting frozen fruit, vegetables and baked items.
Poultry, meat and fish should ideally be defrosted in the
refrigerator. Not suitable for cream cakes or cream
gateaux.
Use the following shelf positions when defrosting:
■
1 wire rack: Position 1
The times indicated in the table are intended as a guide
only. They are dependent on the quality, freezing
temperature (-18 °C) and composition of the food. Time
ranges are indicated. Set the shortest time first and then
extend the time if necessary.
Tip:
Food that has been frozen flat or in portions
defrosts more quickly than food items frozen in a block.
Remove frozen food from its packaging and place it
onto the wire rack in suitable cookware.
Redistribute the food or turn it once or twice as it
defrosts. Large pieces of food should be turned
frequently. As the food defrosts, break up any clumps
and remove items which have already defrosted from
the cooking compartment.
To allow the temperature to equalise, leave the
defrosted food to rest for another 10 to 30 minutes in
the appliance after switching it off.
Keeping warm
You can keep cooked dishes warm using the top/
bottom heating type at 70 °C. This will avoid
condensation developing, and means you will not have
to wipe out the cooking compartment.
Do not keep cooked dishes warm for longer than two
hours. Be aware that some dishes may continue
cooking whilst being kept warm. Cover the dishes if
necessary.
Food
Dish
Shelf posi-
tion
Type of
heating
Step
Tempera-
ture in °C
Time in mins
Yeast dough, light
Bowl, baking sheet
1
%
1.
50
25-30
2.
50
10-20
Yeast dough, heavy and rich
Bowl, baking sheet
1
%
1.
50
20-40
2.
50
15-25
Food
Dish
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Time in
mins
Bread, general
Baking tray
1
:
50
40-70
Cake, moist
Baking tray
1
:
50
70-90
Cake, dry
Baking tray
1
:
60
60-75