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21
Tips and tricks
Defrosting
In this section, you can read about
■
how to defrost using
3
CircoTherm®
■
how to use the
A
Defrost operating mode
Defrosting with CircoTherm®
Use
3
CircoTherm® to defrost and cook frozen products.
Notes
■
Frozen products that have been defrosted (meat in particular)
require shorter cooking times than fresh products
■
The cooking time for frozen meat increases by the defrosting
time
■
Always defrost frozen poultry before cooking so that you can
remove the giblets
■
Cook frozen fish at the same temperatures as fresh fish
■
You can place large quantities of ready made frozen
vegetables in aluminium dishes in the cooking compartment
at the same time
■
Use shelf height 1 when defrosting on one level, and shelf
heights 1 + 3 when using two levels
■
Observe the instructions on the packaging when using frozen
foods.
Defrost
Using defrost setting
A
you can defrost delicate pastries
particularly well (e.g. cream cakes).
1.
Switch on the
A
Defrost operating mode.
2.
Defrost the frozen food for 25-45 minutes, depending on type
and size.
3.
Remove the frozen food from the cooking compartment and
let it thaw for 30 - 45 minutes.
With small quantities (pieces), the defrosting time is shortened
to 15
20 minutes and the extended defrosting time is shortened
to 10
15 minutes.
Centre-cut rump (6 - 7 cm thick)
6 - 7
240 - 300
Medallions (5 cm thick)
3 - 4
60 - 80
Rump steak (3 cm thick)
3 - 4
50 - 70
Steak-cut rump (3 cm thick)
3 - 4
50 - 70
Veal
Fillet, whole (approx. 800 g)
4 - 5
150 - 180
Flank (approx. 2 kg, 8 - 9 cm thick)
6 - 7
360 - 420
Centre-cut rump
(approx. 1.5 kg, 4 - 5 cm thick)
6 - 7
240 - 300
Medallions (4 cm thick)
3 - 4
70 - 90
Lamb
Loin, boned (approx. 200 g)
2 - 3
30 - 40
Leg, boned, tied (approx. 1 kg)
6 - 7
240 - 300
Poultry
Chicken breast (150 - 200 g)*
4 - 5
90 - 120
Searing in
minutes
Low-
temperature
cooking in
minutes
Duck breast (300 - 400 g)**
10 - 12**
70 - 90**
Turkey breast (1 kg)*
4 - 5
150 - 180
Turkey steaks (2 - 3 cm)*
3 - 4
40 - 60
* well-done
** see the note below
Meat cooked at a low
temperature cools
down too quickly
Serve on warmed plates with a very
hot sauce
Keeping meat cooked
at a low temperature
warm
Switch on
%
Top/bottom heat and set
the temperature to 60 °C. Small
pieces of meat can be kept warm for
up to 45 minutes and large pieces for
up to 2 hours
Searing in
minutes
Low-
temperature
cooking in
minutes
Frozen meals
Temperatur
e in °C
Defrosting
time in
minutes
Raw frozen products/ foods
50
30 - 90
Bread/Bread rolls (750 - 1,500 g)
50
30 - 60
Dry, frozen tray bakes
60
45 - 60
Moist, frozen tray bakes
50
50 - 70
Содержание B16P42.0 GB
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