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Fish (steamed)
TYPE OF
Quantity
DISH
Whole fish
1 - 1.5 kg
8.7 Defrosting
TYPE OF
[g]
DISH
Chicken
1000
Meat
1000
Meat
500
Trout
150
Strawberries
300
Butter
250
Cream
2 x 200
Gateau
1400
8.8 Drying - True Fan Cooking
Cover the oven shelves with baking
parchment.
VEGETABLES
TYPE OF
DISH
1 level
Beans
Peppers
Vegetables for
soup
Mushrooms
Herbs
Shelf posi-
tion
1
Further de-
Defrosting
frosting time
time [min]
100 - 140
20 - 30
100 - 140
20 - 30
90 - 120
20 - 30
25 - 35
10 - 15
30 - 40
10 - 20
30 - 40
10 - 15
80 - 100
10 - 15
60
Shelf position
2 levels
3
1/4
3
1/4
3
1/4
3
1/4
3
1/4
Temperature
[°C]
210 - 220
Notes
[min]
Place the chicken on
an upturned saucer
placed on a large
plate. Turn halfway
through.
Turn halfway through.
Turn halfway through.
Cream can also be
whipped when still
slightly frozen in pla-
60
Temperature
[°C]
60 - 70
60 - 70
60 - 70
50 - 60
40 - 50
ENGLISH
17
Time [min]
40 - 60
-
-
-
ces.
-
Time [hr]
6 - 8
5 - 6
5 - 6
6 - 8
2 - 3
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