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Food
Roast beef (well done) 1200 - 1600 g
Rib of beef
Shoulder of beef,
boneless
Tenderloin of beef,
whole
Tenderloin of beef,
sliced
Entrecote
T-bone
Tenderloin of pork,
whole
Tenderloin of pork,
sliced
10.15 Defrost
• Remove the food packaging. Put the
food on a plate.
• Do not cover it with a bowl or a plate.
This can extend the defrost time.
Food
Chicken
Meat
Meat
Trout
Strawberries
Butter
Cream
Cake
Quantity
600 - 1000 g
3.5 cm high
600 - 1000 g
2.5 cm high
1.5 cm high
2 cm high
500 - 700 g
2.5 cm high
Quantity
Defrosting
time (min)
1 kg
100 - 140
1 kg
100 - 140
500 g
90 - 120
150 g
25 - 35
300 g
30 - 40
250 g
30 - 40
2 x 200 g
80 - 100
1.4 kg
60
Temperature
Preheating time (min) Shelf po-
(°C)
Rare
150
120 - 130 160 - 170
150
55 - 75
150
-
120
65 - 75
120
20 - 25
120
15 - 25
120
25 - 30
120
-
120
-
• Use the first oven shelf position. The
one on the bottom.
Further de-
Comments
frosting
time (min)
20 - 30
Put the chicken on an up-
turned saucer in a big plate.
Turn halfway through.
20 - 30
Turn halfway through.
20 - 30
Turn halfway through.
10 - 15
-
10 - 20
-
10 - 15
-
10 - 15
Whip the cream when still
slightly frozen in places.
60
-
sition
Medium
2
95 - 110
3
70 - 80
3
90 - 110
3
35 - 45
3
30 - 35
3
35 - 40
3
65 - 75
3
35 - 45
2
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