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Food
French fries
(300 - 600 g)
Baguettes
Fruit flans
1) Turn the French fries 2 or 3 times during cooking.
11.14 Defrost
• Remove the food packaging and put
the food on a plate.
• Use the first shelf position from the
bottom.
Food
Chicken
Meat
Meat
Trout
Straw‐
berries
Butter
Cream
Gateau
11.15 Preserving - Bottom Heat
• Use only preserve jars of the same
dimensions available on the market.
• Do not use jars with twist-off and
bayonet type lids or metal tins.
• Use the first shelf from the bottom for
this function.
Function
Top / Bottom
1)
Heat or Turbo
Grilling
Top / Bottom
Heat
Top / Bottom
Heat
Quantity
Defrosting
(kg)
time (min)
1
100 - 140
1
100 - 140
0.5
90 - 120
0.15
25 - 35
0.3
30 - 40
0.25
30 - 40
2 x 0.2
80 - 100
1.4
60
Temperature
Time (min)
(°C)
200 - 220
as per manu‐
facturer's in‐
structions
as per manu‐
as per manu‐
facturer's in‐
facturer's in‐
structions
structions
as per manu‐
as per manu‐
facturer's in‐
facturer's in‐
structions
structions
• Do not cover the food with a bowl or a
plate, as this can extend the defrost
time.
Further de‐
Comments
frosting
time (min)
20 - 30
Put the chicken on an upturned
saucer in a big plate. Turn half‐
way through.
20 - 30
Turn halfway through.
20 - 30
Turn halfway through.
10 - 15
-
10 - 20
-
10 - 15
-
10 - 15
Whip the cream when still slight‐
ly frozen in places.
60
-
• Put no more than six one-litre
preserve jars on the baking tray.
• Fill the jars equally and close with a
clamp.
• The jars cannot touch each other.
• Put approximately 1/2 litre of water
into the baking tray to give sufficient
moisture in the oven.
Shelf position
3
3
3
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