User manual

Vegetables
Food to be
dried
Shelf position
Temperature
°C
Time in hours
(Guideline)
1 level 2 levels
Beans 3 2/4 60 - 70 6 - 8
Peppers 3 2/4 60 - 70 5 - 6
Vegetables
for sour
3 2/4 60 - 70 5 - 6
Mushrooms 3 2/4 50 - 60 6 - 8
Herbs 3 2/4 40 - 50 2 - 3
Fruit
Food to be
dried
Shelf position
Temperature
°C
Time in hours
(Guideline)
1 level 2 levels
Plums 3 2/4 60 - 70 8 - 10
Apricots 3 2/4 60 - 70 8 - 10
Apple slices 3 2/4 60 - 70 6 - 8
Pears 3 2/4 60 - 70 6 - 9
10.11 Defrosting
Remove the food packaging. Put the
food on a plate.
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.
Dish
Defrosting
time in min.
Further defrost-
ing time in min.
Comment
Chicken, 1000 g 100 - 140 20 - 30
Place the chicken on an
upturned saucer placed
on a large plate Turn
halfway through
Meat, 1000 g 100 - 140 20 - 30 Turn halfway through
Meat, 500 g 90 - 120 20 - 30 Turn halfway through
Trout, 150 g 25 - 35 10 - 15 -
Strawberries, 300
g
30 - 40 10 - 20 -
Butter, 250 g 30 - 40 10 - 15 -
Cream, 2 x 200 g 80 - 100 10 - 15
Cream can also be
whipped when still
slightly frozen in places
Gateau, 1400 g 60 60 -
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,
we recommend that you cook at the
lowest temperatures and do not brown
food too much.
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