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45
Instruction:
❑ All table values are guide figures which can vary depending on the condition of the food.
Thawing:
Frozen food Insertion Temperature Thawing time
level range in °C in minutes
Sensitive frozen food like cream 1 Select function individual pieces of cake
and butter cream cakes
1)
,
‰
(without 30 – 040
cakes with chocolate or sugar temperature
whole or half cream cakes
galzings
1)
switching) 80 – 100
Fruit (rashberries)
2)
35 – 040
Brawn
2)
, cheese, sausages 90 – 100
Small meat cuts 1 050 – 070 60 – 070
e. g. steaks, chops and the like
Chicken in foil
1)
, 800 – 900 g 70 – 080
Rolls
1)
1 060 – 080 10 – 015
Bread, 1 kg
1)
70 – 090
Cake (bowl cake)
1)
70 – 090
Ready-to-serve meals 1 170 – 190 30 – 040
1)
Place or lay on the grate.
2)
Put on a flat dish or plate and place on the grate.
Drying:
Dried food, amount Insertion Temperature Drying time
level range in °C
Apple rings, 600 g 1 + 3 around 50 6 – 08 hours
Pear sections around 800 g 1 + 3 around 50 9 – 11 hours
Plums or damsons, 1 + 3 70 – 100 9 – 12 hours
around 1,5 kg
Bananas, 300 g 1 + 3 around 50 8 – 10 hours
Mushrooms, 800 g 1 + 3 50 – 60 7 – 09 hours
Kitchen herbs, 400 g 1 50 – 60 3 – 05 hours
(bundles)
Table Thawing / Drying
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