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Set the temperature to 120 °C.
Steaks
Fillet of beef
Roast beef
Roast veal
12.11 Defrost
(kg)
Chicken
1
Meat
1
0.5
Cream
2 x 0.2
Trout
0.15
Strawberries
0.3
Butter
0.25
Gateau
1.4
12.12 Preserving
Use the function 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 position.
(kg)
(min)
0.2 - 0.3
20 - 40
1 - 1.5
90 - 150
1 - 1.5
120 - 150
1 - 1.5
120 - 150
Defrosting
Further defrosting
time (min)
time (min)
100 - 140
20 - 30
100 - 140
20 - 30
90 - 120
80 - 100
10 - 15
25 - 35
10 - 15
30 - 40
10 - 20
30 - 40
10 - 15
60
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.
ENGLISH
37
3
3
1
1
Place chicken on an
upturned saucer
placed on a large
plate. Turn halfway
through.
Turn halfway
through.
Cream can also be
whipped when still
slightly frozen in pla‐
ces.
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