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Food to be
cooked
French fries
(300 - 600 g)
Baguettes
Fruit flans
1) Turn the French fries 2 or 3 times during cooking
9.11 Defrosting
Remove the food packaging, and then
put the food on a plate.
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
9.12 Preserving - Bottom Heat
Things to note:
• Use only preserve jars of the same di-
mensions available on the market.
• Do not use jars with twist-off and bayo-
net type lids or metal tins.
• Use the first shelf from the bottom for
this function.
• Put no more than six one-litre preserve
jars on the baking tray.
Oven func-
tions
Conventional
1)
Cooking or
Turbo Grilling
Conventional
Cooking
Conventional
Cooking
Defrosting
Dish
time (min.)
100 - 140
100 - 140
90 - 120
25 - 35
30 - 40
30 - 40
80 - 100
Shelf posi-
tion
3
3
3
Do not cover it with a bowl or a plate, as
this can extend the defrost time.
Use the first oven shelf position from the
bottom.
Further defrost-
ing time (min.)
20 - 30
20 - 30
20 - 30
10 - 15
10 - 20
10 - 15
10 - 15
60
60
• Fill the jars equally and close with a
clamp.
• The jars cannot touch each other.
• Put approximately 1 / 2 litre of water in-
to the baking tray to give sufficient
moisture in the oven.
• When the liquid in the jars starts to sim-
mer (after approximately 35 - 60 mi-
nutes with one-litre jars), stop the oven
or decrease the temperature to 100 °C
(see the table).
Temperature
Time (min.)
(°C)
as per manu-
200 - 220
facturer's in-
as per manu-
as per manu-
facturer's in-
facturer's in-
structions
as per manu-
as per manu-
facturer's in-
facturer's in-
structions
Comment
Put 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.
-
structions
structions
structions
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