Operation Manual

22
Tips and tricks
Defrost
In this section, you can read about
ʋ how to defrost using  CircoTherm®
ʋ how to use Defrost
Defrosting with CircoTherm®
Use  CircoTherm® to defrost and cook frozen products.
Notes
ʋ Frozen products that have been defrosted (meat in particular)
require shorter cooking times than fresh products
ʋ The cooking time for frozen meat increases by the defrosting
time
ʋ Always defrost frozen poultry before cooking so that you can
remove the giblets
ʋ Cook frozen fish at the same temperatures as fresh fish
ʋ You can place large quantities of ready made frozen
vegetables in aluminium dishes in the cooking compartment
at the same time
ʋ Use shelf height 1 when defrosting on one level, and shelf
heights 1 + 3 when using two levels
ʋ Observe the instructions on the packaging when using frozen
foods.
Defrost
You can Defrost to defrost delicate pastries particularly well
(e.g. cream cakes).
1. Switch on  CircoTherm® operating mode.
2. Using the temperature selector, turn the default temperature
down to 40 °C. Then turn the temperature selector one notch
further anti-clockwise.
Defrost is now set.
$$$ appears in the temperature display.
3. Defrost frozen food for 25 - 45 minutes, depending on type
and size.
4. Remove the frozen food from the cooking compartment and
let it thaw for 30 - 45 minutes.
With small quantities (pieces), the defrosting time is shortened
to 15 ä 20 minutes and the extended defrosting time is
shortened to 10 ä 15 minutes.
Note: To return to the
CircoTherm® operating mode, turn the
temperature selector clockwise. The temperature set for
CircoTherm® appears again in the temperature display.
Veal
Fillet, whole (approx. 800 g) 4 - 5 150 - 180
Flank (approx. 2 kg, 8 - 9 cm thick) 6 - 7 360 - 420
Centre-cut rump
(approx. 1.5kg, 4-5cm thick)
6 - 7 240 - 300
Medallions (4 cm thick) 3 - 4 70 - 90
Lamb
Loin, boned (approx. 200 g) 2 - 3 30 - 40
Leg, boned, tied (approx. 1 kg) 6 - 7 240 - 300
Poultry
Chicken breast (150 - 200 g)* 4 - 5 90 - 120
Duck breast (300 - 400 g)** 10 - 12** 70 - 90**
Turkey breast (1 kg)* 4 - 5 150 - 180
Turkey steaks (2 - 3 cm)* 3 - 4 40 - 60
* well-done
** see the note below
Searing in
minutes
Low-tem-
perature
cooking in
minutes
Meat cooked at a low
temperature cools
down too quickly
Serve on warmed plates with a very
hot sauce
Keeping meat cooked
at a low temperature
warm
Switch on
 Top/bottom heat and set
the temperature to 60 °C. Small
pieces of meat can be kept warm for
up to 45 minutes and large pieces for
up to 2 hours
Frozen meals Tempera-
ture in °C
Defrosting
time in min-
utes
Raw frozen products/ foods 50 30 - 90
Bread/Bread rolls (750 - 1,500 g) 50 30 - 60
Dry, frozen tray bakes 60 45 - 60
Moist, frozen tray bakes 50 50 - 70