Operation Manual

16
no circumstances use it for other purposes or allow it to
come into contact with other foods.
■ Bread should only be defrosted in the required amounts, as it
quickly becomes stale.
■ After turning, remove any minced meat that has already
defrosted.
■ Whole poultry should be placed in the dish breast-side down
and poultry portions skin-side down.
Vegetables
Notes
■ Fresh vegetables: Cut into pieces of equal size. Add one
tablespoon of water for every 100 g vegetables.
■ Frozen vegetables: This programme is only suitable for
blanched, not pre-cooked vegetables. It is not suitable for
frozen vegetables in cream sauce. Add 1 to 3 tablespoons of
water. Do not add water to spinach or red cabbage.
Boiled potatoes
Note: Cut into equal sized pieces. Add a little salt and a
tablespoon of water for every 100 g of potatoes.
Rice
Notes
■ Do not use boil-in-the-bag rice.
■ Add two to two and a half times the amount of water to the
rice.
Fish
Note: Fish fillet, fresh: Add 1 to 3 tablespoons of water or
lemon juice.
Meat
Note: The joint should cover two thirds of the dish base. Add
50 to 100 ml of liquid.
Poultry
Notes
■ Place the chicken in the dish breast-side down.
■ Place chicken portions in the dish flesh-side down.
Pizza, frozen
Note: Use prebaked, frozen pizza and pizza baguettes.
Resting times
Some dishes need to rest in the oven after the programme has
ended.
Programme table
Dish Resting time
Vegetables approx. 5 minutes
Boiled potatoes approx. 5 minutes. First pour off
the remaining water.
Rice 5 to 10 minutes
Joint of pork, meat loaf 10 minutes
Progr. no. Suitable food Weight range in
kg
Ovenware/accessories, shelf
height
Defrost
1
Loaf of bread* Wheat bread, mixed wheat bread,
wholemeal bread
0.20 - 1.50 Flat ovenware without a lid
Cooking compartment floor
2
Minced meat* Minced beef, lamb, or pork 0.20 - 1.00 Flat ovenware without a lid
Cooking compartment floor
3
Whole poultry* Chicken, duck 0.60 - 2.00 Flat ovenware without a lid
Cooking compartment floor
4
Fish fillet* Fillet of pike, cod, rosefish, pollock,
pike-perch
0.20 - 1.00 Flat ovenware without a lid
Cooking compartment floor
* Observe the turning signals.
Cooking
5
Fresh vegetables* Cauliflower, broccoli, carrots, kohl-
rabi, leeks, peppers, courgettes
0.20 - 1.00 Ovenware with lid
Cooking compartment floor
6
Vegetables, frozen* Cauliflower, broccoli, carrots, kohl-
rabi, red cabbage, spinach
0.20 - 1.00 Ovenware with lid
Cooking compartment floor
7
Boiled potatoes* Waxy potatoes, mainly waxy pota-
toes or floury potatoes
0.20 - 1.00 Ovenware with lid
Cooking compartment floor
8
Rice, long grain rice 0.10 - 0.50 Deep ovenware with lid
Cooking compartment floor
9
Steam fresh fish fillet Fillet of pike, cod, rosefish, pollock,
pike-perch
0.20 - 1.00 Ovenware with lid
Cooking compartment floor
* Observe the stirring signals
Combicooking
10
Pizza, frozen Pizza with thin base, prebaked 0.15 - 0.55 Wire rack
Level 3
11
Lasagne bolognese, fro-
zen
0.40 - 1.00 Ovenware without lid
Cooking compartment floor
12
Chicken, fresh* Whole chicken 0.80 - 1.80 Ovenware with lid
Cooking compartment floor
13
Chicken portions, fresh Chicken thigh, half chicken 0.40 - 1.60 Ovenware with lid
Cooking compartment floor
14
Meat loaf Approx. 8 cm deep 0.80 - 1.50 Ovenware without lid
Cooking compartment floor