FISH (STEAMED)
(°C)
(min)
Whole fish, 1 - 1.5
kg
210 -
220
40 - 60
DEFROST
(kg)
Defrosting time
(min)
Further defrosting
time (min)
Chicken
1
100 - 140
20 - 30
Place chicken on an
upturned saucer
placed on a large
plate. Turn halfway
through.
Meat
1
100 - 140
20 - 30
Turn halfway through.
0.5
90 - 120
Cream
2 x 0.2
80 - 100
10 - 15
Cream can also be
whipped when still
slightly frozen in pla-
ces.
Trout
0.15
25 - 35
10 - 15
-
Strawberries
0.3
30 - 40
10 - 20
-
Butter
0.25
30 - 40
10 - 15
-
Gateau
1.4
60
60
-
DEHYDRATING - TRUE FAN COOKING
Cover trays with grease proof paper or baking
parchment.
For a better result, stop the oven halfway through
the drying time, open the door and let it cool down
for one night to complete the drying.
For 1 tray use the third shelf position.
For 2 trays use the first and fourth shelf position.
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