Loading ...
Loading ...
Loading ...
How it works en
9
14.1 Defrosting food
WARNING‒Risk of harm to health!
When defrosting food from animal sources, the trans-
mission of germs is possible.
▶ When defrosting food from animal sources, you
must remove the liquid that escapes during defrost-
ing.
▶ Ensure that the liquid that escapes during defrosting
never comes into contact with other foods.
1.
Remove the food from the packaging before de-
frosting.
2.
Only defrost the amount of food that you require im-
mediately.
3.
Turn the meat or fish after half of the defrosting time
has elapsed.
4.
Break up frozen clumps of food comprising many
pieces, e.g. berries and pieces of meat.
Notes
¡ The defrosting time depends on the size, weight and
shape of the frozen food. To reduce the defrosting
time, freeze food flat or in individual portions.
¡ In some cases, defrosted food may no longer be
kept for as long and it may spoil more quickly than
fresh food. Prepare defrosted food immediately and
cook it thoroughly.
¡ Fish does not need to be fully defrosted. It is suffi-
cient to defrost fish until the surface is soft enough
for seasoning/spices to stick.
How it works
15 How it works
15.1 Recommended settings for keeping food warm
Observe the following recommended settings when keeping food warm. To prevent the food from drying out, observe
the maximum duration in the overview.
Food Preheating cookware Temperature in °C Duration in minutes Information
Boiled eggs,
scrambled eggs
Yes 50 Maximum 60 Cover the food
Toasting bread, rolls Yes 60 Maximum 60
Delicate foods, e.g.
cooked meat
No 60 Maximum 60 Carve the meat just
before serving; cover
the food
Food Yes 80 Maximum 60 Cover the food
Beverages Yes 70 Maximum 60 Cover beverages
15.2 Recommended settings for making yeast dough or yoghurt
Observe these recommended settings.
Food Temperature in °C Duration in minutes Information
Yeast dough 40 45-60 Bowl, dish or baking tray;
cover the yeast dough
Yoghurt 40 420 Close the yoghurt jars with
the lids
15.3 Recommended settings for low-temperature cooking
The following settings have been specially tested for
your appliance.
All tender joints of beef, pork, veal, lamb, pork, game
and poultry are suitable for low-temperature cooking.
The searing and cooking times depend on the size of
the piece of meat. The searing times apply to food
placed into the hot oil.
Small pieces of meat
Food Searing time on the hot-
plate
Continued cooking time in
the warming drawer
Temperature in °C
Cubes or strips On all sides for 1-2minutes 20-30minutes 80
Small escalopes, steaks or
medallions, approx. 1-2cm
thick
1-2minutes per side 35-50minutes 80
Loading ...
Loading ...
Loading ...