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English 69
Defrosting
Freeze the food as flat as possible and in appropriate portions at -0˚F (-18˚C). Do not freeze oversized portions.
Defrosted food does not keep as long and spoils more quickly than fresh food. Defrost the food in the freezer bag on a
plate or in the perforated cooking pan. Always slide the baking pan under the perforated cooking pan. This keeps the
food from lying in the defrosted water and keeps the oven clean. Use the Defrost mode. If necessary, while the food is
thawing, split it up or take pieces that have already thawed out of the appliance. Let the food sit for another 5 – 15
minutes after it has thawed to reach room temperature.
Defrosting meats: Thaw cuts of meat that will be breaded just until seasonings and bread crumbs can stick to the
meat.
Defrosting poultry: Remove from packaging before defrosting. Make sure to pour out any defrosted liquid.
Proofing Dough
The dough rises much faster using this mode than at room temperature. You can choose any rack level for the rack or
carefully place the rack on the oven bottom.
Place the dough-rising bowl on the rack. DO NOT cover the dough.
WARNING:
When defrosting animal food products, make sure to remove the thawed liquid. The liquid must not come into contact
with other food products. Bacteria could be transferred to the other food. After the food has thawed, heat up the steamer
oven using True Convection for 15 minutes at 360˚F (180˚C).
Food Amount/Weight Accessories Temperature Cooking Time
Chicken parts, bone-in 2 lbs. (1 kg)
Perforated (level 3) +
baking pan (level 1)
115 – 120˚F
(45 – 50˚C)
60 – 70 min.
Chicken parts, boneless 1 lb. (0.4 kg)
Perforated (level 3) +
baking pan (level 1)
115 – 120˚F
(45 – 50˚C)
30 – 35 min.
Block-frozen vegetables
(such as spinach)
1 lb. (0.4 kg)
Perforated (level 3) +
baking pan (level 1)
115 – 120˚F
(45 – 50˚C)
20 – 30 min.
Berries 0.66 lbs. (0.3 kg)
Perforated (level 3) +
baking pan (level 1)
115 – 120˚F
(45 – 50˚C)
5 – 8 min.
Fish fillets 1 lb. (0.4 kg)
Perforated (level 3) +
baking pan (level 1)
115 – 120˚F
(45 – 50˚C)
15 – 20 min.
Beef –
Perforated (level 3) +
baking pan (level 1)
115 – 120˚F
(45 – 50˚C)
70 – 80 min.
Food Amount/Weight Accessories Temperature Cooking Time
Yeast dough 2 lbs. (1 kg) Bowl + wire rack 100˚F (38˚C) 20 – 30 min.
Sourdough 2 lbs. (1 kg) Bowl + wire rack 100˚F (38˚C) 20 – 30 min.
Food Accessories Oven Mode Temperature Cooking Time
Yeast dough Perforated (level 3) +
cooking pan (level 1)
Steam 210˚F (100˚C) 30 – 45 min.
Sourdough Perforated (level 3) +
cooking pan (level 1)
Steam 210˚F (100˚C) 40 – 50 min.
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