Defrosting And Cooking - Main Oven - Tecnik Oven User Manual

Defrosting and cooking using the hot air cooking option
Important heating system information:
For defrosting and cooking of frozen
or deep-frozen foods, use only the
hot-air heating system.
With all deep-frozen foods, follow the
food manufactures instructions on
the packaging.
If frozen meat is placed in the oven, the
defrosting time must be added to the
required cooking time.
Always defrost deep-frozen poultry
before cooking.
For cooking deep-frozen fish, use the
same temperatures as for fresh fish.
Deep-frozen ready-to-eat meals in
aluminium dishes may be placed into
the oven several at a time.
Deep-frozen vegetables (i.e., when
cooking complete meals) should be
cooked in a covered pot together with
the roast. Use only approximately half of
the liquid specified in the recipe. Use fat
only for adding flavour.
Gentle defrosting:
Recommended for delicate pastries only
(i.e., whipped-cream gateaus).
Turn the hot air selector switch to the
position. Dependent on size and type of
the baked goods, defrost 25 – 45
minutes, take out of the oven and allow
to stand 30 – 45 minutes.
With smaller amounts (pastries), the
defrosting time is reduced to 15 – 20
minutes and the subsequent standing
time to 10 – 15 minutes.
Defrosting and Cooking – Main oven
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Standard defrosting of various foods:
Shelf positions:
With 1 baking tray: shelf position 3
With 2 baking trays: shelf positions 1 and 3
All stated times are approximate
guidelines that vary with the shape and
volume of deep-frozen products.
Raw deep-frozen products or foods
from a freezer always defrost at 50 °C.
Higher defrosting temperatures may
cause the food to dry out.
Defrost deep-frozen meals packed in
aluminium foil or closed aluminium
containers at a setting of 130 – 140 °C.
Place deep-frozen meals packed in
plastic bags or plastic containers in a
pot filled with water. Cover the pot and
defrost at a setting of 130 – 140 °C.
Attention: Pot handles must be oven-
proof.
Defrost and warm deep-frozen baked
goods at 100 – 140 °C. Brush bread,
rolls or yeast pastry lightly with water to
give a better crust.
Defrost dry deep-frozen yeast cakes
at 160 – 170 °C for 20 – 30 minutes.
Defrost moist deep-frozen yeast cakes
(with fruit topping) at 160 – 170 °C for
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30 – 50 minutes after wrapping in
aluminium foil to prevent cake from
drying out.
Defrost and toast deep-frozen toast
(with topping) at 160 – 170 °C for about
20 minutes.
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