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Liquid will be produced when defrosting meat or
poultry. Drain off this liquid when turning meat
and poultry and under no circumstances use it for
other purposes or allow it to come into contact
with other foods.
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Bread and rolls should only be defrosted in the
required amounts, They will get stale quickly.
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Place frozen rolls in the oven. Suitable are only
pre-baked rolls.
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After turning, remove any ground meat that has
already defrosted.
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Whole poultry should be placed in the cookware
breast-side down and poultry portions skin-side
down.
Vegetables:
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Fresh vegetables: Cut into pieces of an equal
size. Add one tablespoon of water for every 100 g
vegetables.
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Frozen vegetables: This program is only suitable
for blanched, not pre-cooked vegetables. It is not
suitable for frozen vegetables in a cream sauce.
Add 1 to 3 tablespoons of water. Do not add water
to spinach or red cabbage.
Baked potatoes:
Use potatoes cut to the same thickness, washed, and
dried. Pierce the peel.
Rice:
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Do not use brown or boil-in-the-bag rice.
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Add two to two-and-a-half times the amount of
water to rice.
Fish:
Fish fillet, fresh: Add 1 to 3 tablespoons of water or
lemon juice.
Leg of lamb:
First put the fat side down in the cookware. The leg of
lamb should cover two thirds of the cookware bottom.
Add 50-100 ml liquid.
Poultry:
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Place the chicken in the dish breast-side down.
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Place chicken portions in the cookware skin-side
up.
Pizza, frozen:
Use pre-baked, frozen pizza with thin crust.
Resting times:
Some dishes need to rest in the oven after the
program has ended.
Dish
Resting time
Vegetables
Approx. 5 minutes
Potatoes
Approx. 5 minutes First pour off the
remaining water
Rice
5 to 10 minutes
Pork roast, meat
loaf
10 minutes
