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Tested for you in our cooking studio en
59
Defrosting
The defrost setting is suitable for defrosting frozen fruit
and vegetables. Use the heating type 4D hot air to
defrost baked items. Poultry, meat and fish should
ideally be defrosted in the refrigerator.
Remove frozen food from any packaging when
defrosting it.
Place frozen fruit and vegetables into the perforated
steam container (size XL) and slide the universal pan in
underneath. This means that the food does not remain
in the meltwater and that any dripping liquid will be
caught. Use the universal pan or cookware on the wire
rack for frozen food where liquid should remain in the
dish, e.g. frozen creamed spinach.
Place the baked item onto the wire rack.
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 increase the time if
necessary.
Tip: Items which were frozen flat or portioned defrost
faster than those frozen in a block.
Types of heating used:
■ ‚ CircoTherm
■ “ Defrost setting
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.
Do not open the appliance door during operation, as a
lot of steam will escape.
Bread dough
White bread Bowl 1 ΠDough fer-
mentation
1 30-40
Universal pan 1 ΠFinal fermen-
tation
1 15-25
Multigrain bread Bowl 1 ΠDough fer-
mentation
1 25-40
Universal pan 1 ΠFinal fermen-
tation
1 10-20
Bread rolls Bowl 1 ΠDough fer-
mentation
1 30-40
Universal pan 1 ΠFinal fermen-
tation
1 15-25
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Step Dough
proving
setting
Cooking
time in
mins.
Dish Accessories Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Bread, bread rolls
General Baking tray 1 ‚ 50 40-70
Cake
Cake, moist Baking tray 1 ‚ 50 70-90
Cake, dry Baking tray 1 ‚ 60 60-75
Fruit, vegetables
Berries Steam container 2 “ 30-40 10-15
Vegetables Steam container 2 “ 40-50 15-50
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