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Food
Function
Fruit flans
Conventional
Cooking
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
Quantity
Chicken
1 kg
Meat
1 kg
Meat
500 g
Trout
150 g
Strawber-
300 g
ries
Butter
250 g
Cream
2 x 200 g
Gateau
1.4 kg
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.
• Put no more than six one-litre
preserve jars on the baking tray.
• Fill the jars equally and close with a
clamp.
Temperature
(°C)
as per manufac-
turer's instruc-
tions
Defrosting
Further de-
time (min)
frosting 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
Time (min)
as per manufac-
turer's instruc-
tions
• Do not cover the food with a bowl or
a plate, as this can extend the defrost
time.
Comments
Put the chicken on an upturned
saucer in a big plate. Turn halfway
through.
Turn halfway through.
Turn halfway through.
-
-
-
Whip the cream when still slightly
frozen in places.
-
• The jars cannot touch each other.
• Put approximately 1/2 litre of water
into the baking tray to give sufficient
moisture in the oven.
• When the liquid in the jars starts to
simmer (after approximately 35 - 60
minutes with one-litre jars), stop the
oven or decrease the temperature to
100 °C (see the table).
ENGLISH
31
Shelf position
3
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