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Tested for you in our cooking studio en
59
Defrosting
The defrost heating type is suitable for defrosting frozen
fruit, vegetables and baked items. Poultry, meat and fish
should ideally be defrosted in the refrigerator.
Use the following shelf position for defrosting:
■ Baking tray: Level 1
Recommended setting values
The times in the table are average values. They are
dependent on the quality, freezing temperature (-18 °C)
and composition of the food. Time ranges are indicated.
Set the shortest time first and then extend the time if
necessary.
Tip: Items which were frozen flat or portioned defrost
faster than those frozen in a block.
Remove frozen food from the packaging and place it in
suitable cookware onto the wire rack.
Stir the food or turn it once or twice in between. Large
pieces of food should be turned several times.
Occasionally split the food or remove items which have
already defrosted from the cooking compartment.
Leave the defrosted food to rest for another 10 to 30
minutes in the appliance whilst it is switched off, so that
the temperature balances out.
Type of heating used:
■ B Defrosting
Reheating
Using heating type "Reheating", food is reheated gently
using steam. It tastes and looks as though it has been
freshly prepared. Even baked items from the day before
can be re-crisped.
Use containers which are as flat, wide and heat-
resistant as possible. Cold containers prolong the
reheating process.
Where possible, only reheat dishes of the same size
and type at the same time. If this is not possible, the
time required for the component with the longest
reheating time should be used as a basis.
Do not cover food while it is being reheated.
Place the food in the cookware onto the wire rack or
place it directly onto the wire rack at level 1.
Yeast dough, savoury
E.g. pizza Bowl 1 T Dough fer-
mentation
40-45 40-90
Universal pan 1 T Final fermen-
tation
40-45 30-60
Bread dough
White bread Bowl 1 T Dough fer-
mentation
35-40 30-40
Universal pan 1 T Final fermen-
tation
35-40 15-25
Multigrain bread Bowl 1 T Dough fer-
mentation
35-40 25-40
Universal pan 1 T Final fermen-
tation
35-40 10-20
Bread rolls Bowl 1 T Dough fer-
mentation
35-40 30-40
Universal pan 1 T Final fermen-
tation
35-40 15-25
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Step Tempera-
ture in °C
Cooking
time in
mins.
Dish Accessories Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Bread, bread rolls
Bread & bread rolls general Baking tray 1 B 50 40-70
Cake
Cake, moist Baking tray 1 B 50 70-90
Cake, dry Baking tray 1 B 60 60-75
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