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TYPE OF DISH [g]
Defrosting time
[min]
Further defrosting
time [min]
Notes
Cream 2 x 200 80 - 100 10 - 15
Cream can also be whipped
when still slightly frozen in pla-
ces.
Gateau 1400 60 60 -
Drying - True Fan Cooking
Cover the oven shelves with baking parchment.
VEGETABLES
TYPE OF DISH
Shelf position
Temperature [°C] Time [hr]
1 level 2 levels
Beans 3 1/4 60 - 70 6 - 8
Peppers 3 1/4 60 - 70 5 - 6
Vegetables for soup 3 1/4 60 - 70 5 - 6
Mushrooms 3 1/4 50 - 60 6 - 8
Herbs 3 1/4 40 - 50 2 - 3
FRUIT
TYPE OF DISH
Shelf position
Temperature [°C] Time [hr]
1 level 2 levels
Plums 3 1/4 60 - 70 8 - 10
Apricots 3 1/4 60 - 70 8 - 10
Apple slices 3 1/4 60 - 70 6 - 8
Pears 3 1/4 60 - 70 6 - 9
Information on acrylamides
Important! According to the newest scientific
knowledge, if you brown food (specially the one which
contains starch), acrylamides can pose a health risk.
Thus, we recommend that you cook at the lowest
temperatures and do not brown food too much.
Care and cleaning
Warning! Refer to the Safety chapters.
Clean the front of the appliance with a soft cloth with
warm water and a cleaning agent.
To clean metal surfaces use a usual cleaning agent.
Clean the oven interior after each use. Then you can
remove dirt more easily and it does not burn on.
Clean stubborn dirt with a special oven cleaner.
Clean all oven accessories after each use and let
them dry. Use a soft cloth with warm water and a
cleaning agent.
If you have nonstick accessories, do not clean them
using aggressive agents, sharp-edged objects or a
dishwasher. It can destroy nonstick coating.
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