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en Tested for you in our cooking studio
52
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 positions when defrosting:
■ 1 wire rack: Level 2
■ 2 wire racks: Level 3+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
Yeast dough, savoury
E.g. pizza Bowl 2 T Dough fer-
mentation
35-40 20-30
Universal pan 2 T Final fermen-
tation
35-40 10-15
Bread dough
White bread Bowl 2 T Dough fer-
mentation
35-40 30-40
Universal pan 2 T Final fermen-
tation
35-40 15-25
Multigrain bread Bowl 2 T Dough fer-
mentation
35-40 25-40
Universal pan 2 T Final fermen-
tation
35-40 10-20
Bread rolls Bowl 2 T Dough fer-
mentation
35-40 30-40
Universal pan 2 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 2 B 50 40-70
Cake
Cake, moist Baking tray 2 B 50 70-90
Cake, dry Baking tray 2 B 60 60-75
Tested for you in our cooking studio en
53
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 2.
Do not open the appliance door during operation, as a
lot of steam will escape.
Recommended setting values
In the table, you can find the ideal settings for various
dishes. The times specified are only average values.
They are dependent on the cookware used, the quality,
temperature and consistency of the food. Time ranges
are indicated. Set the shortest time first and then extend
the time if necessary.
The values in the table apply to dishes placed into a
cold cooking compartment. Preheating is necessary for
selected dishes, and this is indicated in the table.
Remove unused accessories from the cooking
compartment. This will allow you to achieve ideal
cooking results and save energy.
Type of heating used:
■ U Reheating
Keeping warm
You can keep cooked dishes warm using the "Keeping
warm" heating type. You can use the various moisture
levels to prevent the cooked dishes from drying out.
Do not cover the food.
Do not keep cooked dishes warm for longer than two
hours. Be aware that some dishes may continue
cooking whilst being kept warm. Do not cover the food.
The various steam levels are suitable for keeping the
following foods warm:
■ Level 1: Roasted joints and pan-fried foods
■ Level 2: Bakes and side dishes
■ Level 3: Stews and soups
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Vegetables, chilled
1 kg Cookware, uncovered 2 U 120-130 15-25
250 g Cookware, uncovered 2 U 120-130 5-15
Dishes, chilled
Plated meal, 1 portion Cookware, uncovered 2 U 120-130 15-25
Soup, stew, 400 ml Cookware, uncovered 2 U 120-130 10-25
Side dishes, e.g. pasta, dumplings, potatoes,
rice
Cookware, uncovered 2 U 120-130 8-25
Bakes, e.g. lasagne, potato gratin Cookware, uncovered 2 U 120-140 10-25
Pizza, cooked Wire rack 2 U 170-180* 5-15
Baked goods
Bread rolls, baguette, baked Wire rack 2 U 150-160* 10-20
Pastries (vol-au-vents) Wire rack 2 U 180* 4-10
Baked goods, frozen
Pizza, cooked Wire rack 2 U 170-180* 5-15
Bread rolls, baguette, baked Wire rack 2 U 160-170* 10-20
* Preheat
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