Table of Contents
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Available languages
Vegetables
Food to be
dried
Beans
Peppers
Vegetables for
sour
Mushrooms
Herbs
Fruit
Food to be
dried
Plums
Apricots
Apple slices
Pears
DEFROSTING
Remove the food packaging. Put the food
on a plate.
Dish
Chicken, 1000 g
Meat, 1000 g
Meat, 500 g
Trout, 150 g
Strawberries, 300
g
Butter, 250 g
Cream, 2 x 200 g
Gateau, 1400 g
Information on acrylamides
Important! According to the newest
scientific knowledge, if you brown food
(specially the one which contains starch),
acrylamides can pose a health risk. Thus,
Shelf position
1 level
2 levels
3
2/4
3
2/4
3
2/4
3
2/4
3
2/4
Shelf position
1 level
2 levels
3
2/4
3
2/4
3
2/4
3
2/4
Defrosting
Further defrost-
time in min.
ing time in min.
100 - 140
100 - 140
90 - 120
25 - 35
30 - 40
30 - 40
80 - 100
60
Temperature
°C
60 - 70
60 - 70
60 - 70
50 - 60
40 - 50
Temperature
°C
60 - 70
60 - 70
60 - 70
60 - 70
Do not cover it with a bowl or a plate. This
can extend the defrost time.
Use the first oven shelf position. The one
on the bottom.
Place the chicken on an
upturned saucer placed
20 - 30
on a large plate Turn
halfway through
20 - 30
Turn halfway through
20 - 30
Turn halfway through
10 - 15
-
10 - 20
-
10 - 15
-
Cream can also be whip-
10 - 15
ped when still slightly fro-
zen in places
60
-
we recommend that you cook at the lowest
temperatures and do not brown food too
much.
ENGLISH
25
Time in hours
(Guideline)
6 - 8
5 - 6
5 - 6
6 - 8
2 - 3
Time in hours
(Guideline)
8 - 10
8 - 10
6 - 8
6 - 9
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