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Reheating Foods
FOOD ACCESSORIES OVEN MODE TEMPERATURE COOKING TiME
Dinner plate Wire rack (level 2) Reheat 250°F (120°C) 12 - 18 min.
Vegetables Baking pan (level 3) Reheat 210°F (99°C) 12 - 15 min.
Noodles, potatoes, rice Baking pan (level 3) Reheat 210°F (99°C) 5 - 10 min.
Bread rolls* Baking pan + Wire rack Steam Conv 340 - 360°F 6 - 8 min.
(level 2) (170- 180°C)
Baguettes* Baking pan + Wire rack Steam Conv 340 - 360°F 5 - 10 min.
(level 2) (170- 180°C)
Bread* Baking pan + Wire rack Steam Conv 340 - 360°F 8 - 12 min.
(level 2) (170- 180°C)
Pizza Wire rack + baking pan Reheat 340 - 360°F 12 - 15 min.
(level 3) (170- 180°C)
*Preheat for 5 minutes
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 pan. Always slide the baking pan under the perforated baking 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.
,_ 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 European Conv for 15 minutes at 360°F (180°C).
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.
FOOD
Chicken parts, bone-in
Chicken parts, boneless
Block-frozen vegetables
(such as spinach)
Berries
Fish fillets
Beef
WEIGHT
2 Ibs. (1 kg)
1 lb. (0.4 kg)
1 lb. (0.4 kg)
0.66 Ibs. (0.3 kg)
1 lb. (0.4 kg)
ACCESSORIES
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
TEMPERATURE
115- 120°F
i(45 - 50°0)
115- 120°F
i(45 - 50°0)
115- 120°F
i(45 - 50°C)
115- 120°F
i(45 - 50°C)
115- 120°F
i(45- 50oc)
115- 120°F
i(45 - 50°0)
COOKING TiME
60 - 70 min.
30 - 35 min.
20 - 30 min.
5 - 8 min.
15 - 20 min.
70 - 80 min.
English 23
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