47
Tables and tips
en
Defrosting
▯
To defrost food, use the "Defrost" heating function.
▯
The defrosting times specified are intended as a
guide only. The defrosting time depends on the
size, weight and shape of the frozen food. This
reduces the defrosting time.
▯
Slide the wire rack with the frozen food into the
second rack level (into the third rack level if there
are five rack levels). Slide the glass dish/grill tray
underneath to catch any liquid that drips down as
the food defrosts.
▯
Remove the food from the packaging before
defrosting.
▯
Do not defrost more food than you intend to eat on
this occasion.
▯
Remember: Once defrosted, food may not keep for
as long and spoils faster than fresh food. Prepare
defrosted food immediately and cook it thoroughly.
▯
After half the defrosting time has elapsed, turn the
meat or fish. Break up frozen clumps of food
comprising many pieces, e.g. berries and pieces of
meat. Fish does not need to be fully defrosted; it is
sufficient to defrost it until the surface is soft
enough for seasoning/spices to stick.
▯
The oven is not suitable for defrosting whole
chickens or joints of meat as this takes a very long
time. Steam ovens and combination steam ovens
can be used to defrost this kind of food much more
quickly.
m
Warning – Health risk!
When defrosting food from animal sources, you must
remove the liquid that escapes during defrosting. It
must never come into contact with other food. Germs
could be transferred.
Meal
Accessory/
ies
Level
Tempera-
ture
in °C
Type of
heating
Cooking
time
(mins)
Comments
Apple crumble
Ovenproof
dish
2 (3)
200
H
35 - 40
Apple bake with a crumble topping; equally
delicious with berries or mirabelle plums.
2 (3)
200
O
25 - 30
For soft apple varieties.
2 (3)
200
M
25 - 30
For firm apple varieties.
Baked apples
Ovenproof
dish
2 (3)
190 - 200
H
20 - 30
Recommendation: Use cooking apples, e.g.
Boskoop apples. These are particularly well
suited to cooking and baking.
Summer version: Stuff with ricotta cheese,
lemon, honey, cardamom, vanilla and pine
nuts.
Compote
Glass dish/
grill tray
2 (3)
160 - 180
H
30 - 40
E.g. apricots or a variety of berries
Do not add any liquid; stir thoroughly several
times. Add honey, fresh vanilla or cinnamon
to improve.
2 (3)
200
N
30 - 40
Clafoutis
Ovenproof
dish
2 (3)
190
H
30
French dessert: Traditionally made with cher-
ries; equally delicious with mirabelle plums
or berries.
2 (3)
200
I
60
No need to preheat; do not open the appli-
ance door.
Sweet bake
Ovenproof
dish
2 (3)
160 - 180
H
30 - 40
E.g. semolina, quark or rice pudding
Ofenschlupfer
(bread and apple
pudding),
Kirschenmichel
(bread and cherry
pudding)
Ovenproof
dish
2 (3)
150
H
50 - 55
e.g. with cherries or apricots
Topfenpalatschinken Ovenproof
dish
2 (3)
180 - 190
H
8 - 10
Austrian speciality: Pancakes filled with
quark and raisins, topped with cream and
baked.
Meringue
Baking tray
+ grease-
proof paper
2 (3)
100
H
150
When dividing up the mixture, make sure
that the portions are spread as thinly as pos-
sible so that the mixture dries out well.
