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24
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Food
Apple cake
White bread
9.11 Defrost
Food
Chicken
Meat
Meat
Trout
Strawberries
Butter
Cream
Gateau
9.12 Drying - True Fan
Cooking
• Cover trays with grease proof paper
or baking parchment.
Vegetables
Food
Beans
Peppers
Vegetables for
sour
Mushrooms
Herbs
Temperature
(°C)
150 - 160
180 - 190
Quantity
Defrosting
(g)
time (min)
1000
100 - 140
1000
100 - 140
500
90 - 120
150
25 - 35
300
30 - 40
250
30 - 40
2 x 200
80 - 100
1400
60
Temperature
Time (h)
(°C)
60 - 70
6 - 8
60 - 70
5 - 6
60 - 70
5 - 6
50 - 60
6 - 8
40 - 50
2 - 3
Time (min)
75 - 85
50 - 60
Further defrost-
Comments
ing time (min)
20 - 30
Place the chicken on an
upturned saucer placed
on a large plate. Turn
halfway through.
20 - 30
Turn halfway through.
20 - 30
Turn halfway through.
10 - 15
-
10 - 20
-
10 - 15
-
10 - 15
Cream can also be whip-
ped when still slightly fro-
zen in places.
60
-
• 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.
Shelf position
1 position
3
3
3
3
3
Shelf position
2
2
2 positions
1 / 4
1 / 4
1 / 4
1 / 4
1 / 4
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