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Food
Whole fish (300 - 500 g) in salt
Whole fish (300 - 500 g) in parch-
ment
Amaretti (20; 500 g in total)
Apple crumble
Chocolate muffins (20; 500 g in to-
tal)
9.10 Defrost
Food
Quantity
(g)
Chicken
1000
Meat
1000
Meat
500
Trout
150
Strawberries
300
Butter
250
Cream
2 x 200
Gateau
1400
9.11 Drying - True Fan
Cooking
• Cover trays with grease proof paper
or baking parchment.
Vegetables
Food
Temperature
(°C)
Beans
60 - 70
Peppers
60 - 70
Temperature
(°C)
200 - 210
200 - 210
170 - 180
200 - 210
160 - 170
Defrosting
Further defrost-
time (min)
ing time (min)
100 - 140
20 - 30
100 - 140
20 - 30
90 - 120
20 - 30
25 - 35
10 - 15
30 - 40
10 - 20
30 - 40
10 - 15
80 - 100
10 - 15
60
60
• For a better result, stop the oven
Time (h)
6 - 8
5 - 6
Time (min)
45 - 50
50 - 60
40 - 50
50 - 60
35 - 45
Comments
Place the chicken on an
upturned saucer placed
on a large plate. Turn
halfway through.
Turn halfway through.
Turn halfway through.
-
-
-
Cream can also be whip-
ped when still slightly fro-
zen in places.
-
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
ENGLISH
25
Shelf position
4
3
3
4
3
2 positions
1 / 4
1 / 4
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