User manual

10.6 Defrost
Food Quantity
(kg)
Defrosting
time (min)
Further defrost‐
ing time (min)
Comments
Chicken 1.0 100 - 140 20 - 30 Place chicken on an up‐
turned saucer placed on
a large plate. Turn half‐
way through.
Meat 1.0 100 - 140 20 - 30 Turn halfway through.
0.5 90 - 120
Trout 0.15 25 - 35 10 - 15 -
Strawberries 0.3 30 - 40 10 - 20 -
Butter 0.25 30 - 40 10 - 15 -
Cream 2 x 0.2 80 - 100 10 - 15 Cream can also be
whipped when still
slightly frozen in places.
Gateau 1.4 60 60 -
10.7 Drying - True Fan Cooking
Cover trays with grease proof paper or
baking parchment.
For a better result, stop the oven halfway
through the drying time, open the door
and let it cool down for one night to
complete the drying.
Vegetables
For one tray use the third shelf position.
For 2 trays use the first and fourth shelf
position.
Food Tempera‐
ture (°C)
Time
(h)
Beans 60 - 70 6 - 8
Peppers 60 - 70 5 - 6
Vegetables for
soup
60 - 70 5 - 6
Mushrooms 50 - 60 6 - 8
Herbs 40 - 50 2 - 3
Fruit
Set the temperature to 60 - 70 °C.
For one tray use the third shelf position.
For 2 trays use the first and fourth shelf
position.
Food Time (h)
Plums 8 - 10
Apricots 8 - 10
Apple slices 6 - 8
Pears 6 - 9
10.8 Core temperature sensor
table
Food Food core tempera‐
ture (°C)
Roast veal 75 - 80
Veal knuckle 85 - 90
English roast
beef, rare
45 - 50
English roast
beef, medium
60 - 65
English roast
beef, well done
70 - 75
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