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Food
Moussaka
Lasagne
Cannelloni
Bread pudding
Rice pudding
Apple cake
White bread
9.9 Defrost
Food
Quantity
(g)
Chicken
1000
Meat
1000
Meat
500
Trout
150
Strawberries
300
Butter
250
Cream
2 x 200
Gateau
1400
9.10 Drying - True Fan
Cooking
• Cover trays with grease proof paper
or baking parchment.
Vegetables
Food
Temperature
(°C)
Beans
60 - 70
Temperature
Time (min)
(°C)
150 - 170
60 - 75
170 - 190
55 - 70
170 - 190
55 - 70
170 - 190
45 - 60
170 - 190
40 - 50
150 - 160
45 - 60
180 - 190
45 - 55
Defrosting
Further defrost-
time (min)
ing 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
60
• For a better result, stop the oven
Time (h)
6 - 8
Comments
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 whip-
ped when still slightly fro-
zen in places.
-
halfway through the drying time, open
the door and let it cool down for one
night to complete the drying.
Shelf position
1 position
3
ENGLISH
27
Shelf position
2
2
2
2
2
2
2
2 positions
1 / 4
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