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Food
Moussaka
Lasagne
Cannelloni
Bread pudding
Rice pudding
Apple cake
White bread
9.9 Defrost
Food
Quantity
(g)
Chicken
1000
Meat
1000
Meat
500
Trout
150
Strawberries
300
Butter
250
Cream
2 x 200
Gateau
1400
9.10 Drying - True Fan Cooking
• Cover trays with grease proof paper
or baking parchment.
• For a better result, stop the oven
halfway through the drying time, open
Vegetables
Food
Temperature
(°C)
Beans
60 - 70
Peppers
60 - 70
Temperature
(°C)
180 - 200
160 - 170
170 - 190
150 - 160
170 - 190
150 - 160
180 - 190
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
Time (h)
6 - 8
5 - 6
Time (min)
75 - 90
55 - 70
65 - 75
75 - 90
45 - 60
75 - 85
50 - 60
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
whipped when still
slightly frozen in places.
-
the door and let it cool down for one
night to complete the drying.
Shelf position
1 position
3
3
ENGLISH
27
Shelf posi‐
tion
2
2
2
2
2
2
2
2 positions
1 / 4
1 / 4
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