
Food
Temperature (°C)
Time (min)
Shelf position
French Fries, thin
200 - 220
20 - 30
3
French Fries, thick
200 - 220
25 - 35
3
Wedges / Cro‐
quettes
220 - 230
20 - 35
3
Hash Browns
210 - 230
20 - 30
3
Lasagne / Cannel‐
loni, fresh
170 - 190
35 - 45
2
Lasagne / Cannel‐
loni, frozen
160 - 180
40 - 60
2
Oven baked cheese 170 - 190
20 - 30
3
Chicken Wings
190 - 210
20 - 30
2
Frozen ready meals
Food
Function
Temperature
(°C)
Time (min)
Temperature
(°C)
Frozen pizza
Conventional
Cooking
as per manu‐
facturer’s in‐
structions
as per manu‐
facturer’s in‐
structions
3
French fries
1)
(300 - 600 g)
Conventional
Cooking or Tur‐
bo Grilling
200 - 220
as per manu‐
facturer’s in‐
structions
3
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.
11.19 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.
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