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Dish
Yeast dough, heavy and rich
Defrosting
Use heating type 4D hot air to defrost fruit, vegetables
and baked items. Poultry, meat and fish should ideally
be defrosted in the refrigerator.
Use the following shelf position for defrosting:
Baking tray: Level 1
■
Recommended setting values
The times in the table are average values. They are
dependent on the quality, freezing temperature (-18 °C)
and composition of the food. Time ranges are indicated.
Set the shortest time first and then extend the time if
necessary.
Dish
Bread, bread rolls
Bread & bread rolls general
Cake
Cake, moist
Cake, dry
Keeping warm
You can keep cooked dishes warm using the "Keeping
warm" heating type. This will avoid condensation
developing, and means you will not have to wipe out the
cooking compartment.
Do not keep cooked dishes warm for longer than two
hours. Be aware that some dishes may continue
cooking whilst being kept warm. Cover the dishes if
necessary.
Accessories/cookware
Bowl
Baking tray
Accessories
Baking tray
Baking tray
Baking tray
Tested for you in our cooking studio
Shelf posi-
Type of
Step
tion
heating
1
Dough fer-
%
mentation
1
Final fermen-
%
tation
Items which were frozen flat or portioned defrost
Tip:
faster than those frozen in a block.
Remove frozen food from the packaging and place it in
suitable cookware onto the wire rack.
Stir the food or turn it once or twice in between. Large
pieces of food should be turned several times.
Occasionally split the food or remove items which have
already defrosted from the cooking compartment.
Leave the defrosted food to rest for another 10 to 30
minutes in the appliance whilst it is switched off, so that
the temperature balances out.
Type of heating used:
: 4D hot air
■
Shelf posi-
tion
1
1
1
Tempera-
Cooking
ture in °C
time in
mins.
35-40
20-40
35-40
15-25
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins.
50
40-70
:
50
70-90
:
60
60-75
:
en
45
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