Topic * Categ * Food * Temperature (°C) * Time * Time2 * Shelf * Shelf2 * Quantity * Function / misc

updated on 2017.09.11

6.3 Heating Functions//Full Steam///////For vegetables, fish, potatoes, rice,, pasta or special side-dishes.//
6.3 Heating Functions//Half Steam + Heat///////For dishes with a high moisture content and for poaching fish, custard royale and terrines.//
6.3 Heating Functions//Quarter Steam + Heat///////To bake bread, roast large pieces of meat or to warm up chilled and frozen meals.//
6.3 Heating Functions//ECO Steam///////The ECO functions let you optimize the energy consumption during cooking. It is necessary to set the cooking time first. To get more information about the recommended settings, refer to the cooking tables with the equivalent function.//
6.3 Heating Functions//Steam Regenerating///////To reheat already cooked food directly on a plate.//
6.3 Heating Functions//Moist Fan Baking///////To save energy when you bake and cook dry baked goods. Also to bake baked goods in tins on 1 shelf position. This function was used to define the energy efficiency class acc. EN50304.//
6.3 Heating Functions//ECO Roasting///////The ECO functions let you optimize the energy consumption during cooking. It is necessary to set the cooking time first. To get more information about the recommended settings, refer to the cooking tables with the equivalent function.//
6.3 Heating Functions//Slow Cooking///////To prepare tender, succulent roasts.//
6.3 Heating Functions//Bottom Heat///////To bake cakes with crispy bottom and to preserve food.//
6.3 Heating Functions//Frozen Foods///////To make your convenience food like e.g. French Fries, Wedges, spring rolls crispy.//
6.3 Heating Functions//Grilling///////To grill flat food and to toast bread.//
6.3 Heating Functions//Fast Grilling///////To grill flat food in large quantities and to toast bread.//
6.3 Heating Functions//Turbo Grilling///////To roast Idrger meat joints or poultry with bones on 1 shelf position. Also to make gratins and to brown.//
6.3 Heating Functions//Conventional Cooking///////To bake and roast food on 1 shelf position.//
6.3 Heating Functions//Pizza Setting ///////To bake food on 1 shelf position for a more intensive browning and a crispy bottom. Set the temperature 20 - 40 °C lower than for the function: Conventional Cooking. //
6.3 Heating Functions//True Fan Cooking///////To bake on up to 3 shelf positions at the same time and to dry food. Set the temperature 20 -40 °C lower than for the function: Conventional Cooking.//
6.4 Specials//Bread Baking///////To bake bread.//
6.4 Specials//Au Gratin///////For dishes such as lasagna or potato gratin. Also to gratinate and brown.//
6.4 Specials//Dough Proving///////For controlled rising of yeast dough before baking.//
6.4 Specials//Plate Warming///////To preheat your plate for serving.//
6.4 Specials//Preserving///////To make vegetable preserves such as pickles.//
6.4 Specials//Drying///////To dry sliced fruit (e.g. apples, plums, peaches) and vegetables {e.g. tomatoes, zucchini, mushrooms).//
6.4 Specials//Keep Warm///////To keep food warm.//
6.4 Specials//Defrost///////To defrost frozen food.//
11.4 Steam water table////15-20'////300 ml///
11.4 Steam water table////30-40'////600 ml///
11.4 Steam water table////50-60'////800 ml///
11.5 Full Steam / Eco Steam/Vegetables/Artichokes/96C/50-60'//2//800 ml///
11.5 Full Steam / Eco Steam/Vegetables/Auberginen/96C/15-25'//2//450 ml///
11.5 Full Steam / Eco Steam/Vegetables/Cauliflower, whole/96C/35-45'//2//600 ml///
11.5 Full Steam / Eco Steam/Vegetables/Cauliflower, florets/96C/25-30'//2//500 ml///
11.5 Full Steam / Eco Steam/Vegetables/Broccoli, whole/96C/30-40'//2//550 ml///
11.5 Full Steam / Eco Steam/Vegetables/Broccoli, florets/96C/20-25'//2//400 ml///
11.5 Full Steam / Eco Steam/Vegetables/Mushroom slices/96C/15-20'//2//400 ml///
11.5 Full Steam / Eco Steam/Vegetables/Peas/96C/20-25'//2//450 ml///
11.5 Full Steam / Eco Steam/Vegetables/Fennel/96C/35-45'//2//600 ml///
11.5 Full Steam / Eco Steam/Vegetables/Carrots/96C/35-45'//2//600 ml///
11.5 Full Steam / Eco Steam/Vegetables/Kohlrabi, strips/96C/30-40'//2//550 ml///
11.5 Full Steam / Eco Steam/Vegetables/Peppers, strips/96C/20-25'//2//400 ml///
11.5 Full Steam / Eco Steam/Vegetables/Leeks, rings/96C/25-35'//2//500 ml///
11.5 Full Steam / Eco Steam/Vegetables/Green beans/96C/35 - 45'//2//550 ml///
11.5 Full Steam / Eco Steam/Vegetables/Lamb's lettuce, florets/96C/20-25'//2//450 ml///
11.5 Full Steam / Eco Steam/Vegetables/Brussels sprouts/96C/30-40'//2//550 ml///
11.5 Full Steam / Eco Steam/Vegetables/Beetroot/96C/70-90'//2//800 + 400 ml///
11.5 Full Steam / Eco Steam/Vegetables/Black salsify/96C/35 -45'//2//600 ml///
11.5 Full Steam / Eco Steam/Vegetables/Celery, cubed/96C/25-35'//2//500 ml///
11.5 Full Steam / Eco Steam/Vegetables/Asparagus, green/96C/25 - 35'//2//500 ml///
11.5 Full Steam / Eco Steam/Vegetables/Asparagus, white/96C/35-45'//2//600 ml///
11.5 Full Steam / Eco Steam/Vegetables/Spinach/96C/15'//2//350 ml///
11.5 Full Steam / Eco Steam/Vegetables/Peeling tomatoes/96C/15'//2//350 ml///
11.5 Full Steam / Eco Steam/Vegetables/White haricot beans/96C/30-40'//2//500 ml///
11.5 Full Steam / Eco Steam/Vegetables/Savoy cabbage/96C/20-25 '//2//400 ml///
11.5 Full Steam / Eco Steam/Vegetables/Courgette, slices/96C/15-20 '//2//350 ml///
11.5 Full Steam / Eco Steam/Side dishes/Yeast dumplings/96C/30-40'//2//600 ml///
11.5 Full Steam / Eco Steam/Side dishes/Potato dumplings/96C/35-45'//2//600 ml///
11.5 Full Steam / Eco Steam/Side dishes/Unpeeled potatoes, medium/96C/45-55'//2//750 ml///
11.5 Full Steam / Eco Steam/Side dishes/Rice (water / rice ratio 1.5:1)/96C/35 -40 '//2//600 ml///
11.5 Full Steam / Eco Steam/Side dishes/Boiled potatoes, quartered/96C/35-40'//2//600 ml///
11.5 Full Steam / Eco Steam/Side dishes/Bread dumpling/96C/35-45'//2//600 ml///
11.5 Full Steam / Eco Steam/Side dishes/Tagliatelle, fresh/96C/20-25'//2//450 ml///
11.5 Full Steam / Eco Steam/Side dishes/Polenta (liquid ratio 3:1)/96C/45-50'//2//750 ml///
11.5 Full Steam / Eco Steam/Fish/Trout, approx. 250 g/85C/30-40'//2//550 ml///
11.5 Full Steam / Eco Steam/Fish/Prawns, fresh/85C/20-25'//2//450 ml///
11.5 Full Steam / Eco Steam/Fish/Prawns, frozen/85C/30-40'//2//550 ml///
11.5 Full Steam / Eco Steam/Fish/Salmon fillets/85C/25-35'//2//500 ml///
11.5 Full Steam / Eco Steam/Fish/Salmon trout, ~1000 g/85C/40-45'//2//600 ml///
11.5 Full Steam / Eco Steam/Fish/Mussels/96C/20-30'//2//500 ml///
11.5 Full Steam / Eco Steam/Fish/Flat fish fillet/80C/15'//2//350 ml///
11.5 Full Steam / Eco Steam/Meat/Cooked ham 1000 g/96C/55-65'//2//800+150 ml///
11.5 Full Steam / Eco Steam/Meat/Chicken breast, poached/90C/25- 35'//2//500 ml///
11.5 Full Steam / Eco Steam/Meat/Chicken, poached, 1000- 1200 9/96C/60-70'//2//800+150 ml///
11.5 Full Steam / Eco Steam/Meat/Veal / pork loin without leg, 800 -1000 g/90C/80-90'//2//800 + 300 ml///
11.5 Full Steam / Eco Steam/Meat/Kasseler (smoked loin of pork), poached/90C/90-110'//2//800 + 300 ml///
11.5 Full Steam / Eco Steam/Meat/Tafeispitz (prime boiled beef)/96C/110-120'//2//800 + 700 ml///
11.5 Full Steam / Eco Steam/Meat/Chipoiatas/80C/15-20'//2//400 ml///
11.5 Full Steam / Eco Steam/Eggs/Eggs, hard-boiled/96C/18-21'//2//500 ml///
11.5 Full Steam / Eco Steam/Eggs/Eggs, medium-boiled/96C/13-16'//2//450 ml///
11.5 Full Steam / Eco Steam/Eggs/Eggs, soft-boiled/96C/11 -12'//2//400 ml///
11.7 Half Steam + Heat//Custard / flan in individual dishes/90C/35-40'//2/// [Continue for a further half an hour with the door closed]//
11.7 Half Steam + Heat//Baked eggs []/90C/30-40'//2/// [Continue for a further half an hour with the door closed]//
11.7 Half Steam + Heat//Terrine []/90C/40-50'//2/// [Continue for a further half an hour with the door closed]//
11.7 Half Steam + Heat//Thin fish fillet/85C/15-25'//2/////
11.7 Half Steam + Heat//Thick fish fillet/90C/25-35'//2/////
11.7 Half Steam + Heat//Small fish up to 350 9/90C/25-35'//2/////
11.7 Half Steam + Heat//Whole fish up to 1000 g/90C/35-45'//2/////
11.7 Half Steam + Heat (Reheating)//Dumplings/85C/25-35'//2/////
11.7 Half Steam + Heat (Reheating)//Pasta/85C/20-25'//2/////
11.7 Half Steam + Heat (Reheating)//Rice/85C/20-25'//2/////
11.7 Half Steam + Heat (Reheating)//One-plate dishes/85C/20-25'//2/////
11.8 Quarter Steam + Heat//Roast pork 1000 g/160-180C/90-100'//2/////
11.8 Quarter Steam + Heat//Roast beef 1000 g/180-200C/60-90'//2/////
11.8 Quarter Steam + Heat//Roast veal 1000 g/180C/80-90'//2/////
11.8 Quarter Steam + Heat//Meat loaf, uncooked, 500 g/180C/30-40'//2/////
11.8 Quarter Steam + Heat//Smoked loin of pork 600 - 1000 g (soak for 2 hours)/160-180C/60-70'//2/////
11.8 Quarter Steam + Heat//Chicken 1000 g/180-200C/50-60'//2/////
11.8 Quarter Steam + Heat//Duck 1500 - 2000 g/180C/70-90'//2/////
11.8 Quarter Steam + Heat//Goose 3000 g/170C/130-170'//1/////
11.8 Quarter Steam + Heat//Potato gratin/160-170C/50-60'//2/////
11.8 Quarter Steam + Heat//Pasta bake/190C/40-50'//2/////
11.8 Quarter Steam + Heat//Lasagne/180C/45-55'//2/////
11.8 Quarter Steam + Heat//Misc. types of bread 500 - 1000 g/180-190C/45-50'//2/////
11.8 Quarter Steam + Heat//Rolls 40 - 60 g/180-210C/30-40'//2/////
11.8 Quarter Steam + Heat//Ready-to-bake rolls/200C/20-30'//2/////
11.8 Quarter Steam + Heat//Ready-to-bake baguettes 40 - 50 g/200C/20-30'//2/////
11.8 Quarter Steam + Heat//Ready-to-bake baguettes 40 -50 g, frozen/200C/25-35'//2/////
11.11 Baking on one level/Baking in tins/Ring cake / Brioche/150-160C/50-70'//1///True Fan Cooking//
11.11 Baking on one level/Baking in tins/Madeira cake / Fruit cakes/140-160C/70-90'//1///True Fan Cooking//
11.11 Baking on one level/Baking in tins/Fatless sponge cake / Fatless sponge cake/140-150C/35-50'//2///True Fan Cooking//
11.11 Baking on one level/Baking in tins/Fatless sponge cake / Fatless sponge cake/160C/35-50'//2///Conventional Cooking//
11.11 Baking on one level/Baking in tins/Flan base -short pastry/170-18 [ph]C/10-25'//2///True Fan Cooking//
11.11 Baking on one level/Baking in tins/Flan base -sponge mixture/150-170C/20-25'//2///True Fan Cooking//
11.11 Baking on one level/Baking in tins/Apple pie / Apple pie (2 tins 020 cm, diagonally off set)/160C/60-90'//2///True Fan Cooking//
11.11 Baking on one level/Baking in tins/Apple pie / Apple pie (2 tins 020 cm, diagonally off set)/180C/70-90'//1///Conventional Cooking//
11.11 Baking on one level/Baking in tins/Cheesecake/170-190C/60-90'//1///Conventional Cooking//
11.11 Baking on one level/on baking trays/Plaited bread / Bread crown/170-190C/30-40'//3///Conventional Cooking//
11.11 Baking on one level/on baking trays/Christmas stollen/160-180 [ph]C/50-70'//2///Conventional Cooking//
11.11 Baking on one level/on baking trays/Bread (rye bread): 1. First part of baking pro-cedure， 2. Second part of baking procedure./1. 230 [ph] 2. 160-180C/1. 20 2. 30-60'//1///Conventional Cooking//
11.11 Baking on one level/on baking trays/Cream puffs / Eclairs/190-210 [ph]C/20-35'//3///Conventional Cooking//
11.11 Baking on one level/on baking trays/Swiss roll/180-200 [ph]C/10-20'//3///Conventional Cooking//
11.11 Baking on one level/on baking trays/Cake with crumble topping (dry)/150-160C/20-40'//3///True Fan Cooking//
11.11 Baking on one level/on baking trays/Buttered almond cake / Sugar cakes/190-210 [ph]C/20-30'//3///Conventional Cooking//
11.11 Baking on one level/on baking trays/Fruit flans (made with yeast dough / sponge mixture) [use a deep pan]/150C/35-55'//3///True Fan Cooking//
11.11 Baking on one level/on baking trays/Fruit flans (made with yeast dough / sponge mixture) [use a deep pan]/170C/35-55'//3///Conventional Cooking//
11.11 Baking on one level/on baking trays/Fruit flans made with short pastry/160-170C/40-80'//3///True Fan Cooking//
11.11 Baking on one level/on baking trays/Yeast cakes with delicate toppings (e.g. quark, cream, custard)/160-180 [ph]C/40-80'//3///Conventional Cooking//
11.11 Baking on one level/Biscuits/Short pastry biscuits/150-160C/10-20'//3///True Fan Cooking//
11.11 Baking on one level/Biscuits/Short bread / Short bread / Pastry stripes/140C/20-35'//3///True Fan Cooking//
11.11 Baking on one level/Biscuits/Short bread / Short bread / Pastry stripes/160 [ph]C/20-30'//3///Conventional Cooking//
11.11 Baking on one level/Biscuits/Biscuits made with sponge mixture/150-160C/15-20'//3///True Fan Cooking//
11.11 Baking on one level/Biscuits/Pastries made with egg white / Meringues/80-100C/120-150'//3///True Fan Cooking//
11.11 Baking on one level/Biscuits/Macaroons/100- 120C/30-50'//3///True Fan Cooking//
11.11 Baking on one level/Biscuits/Biscuits made with yeast dough/150- 160C/20-40'//3///True Fan Cooking//
11.11 Baking on one level/Biscuits/Puff pastries/170- 180 [ph]C/20-30'//3///True Fan Cooking//
11.11 Baking on one level/Biscuits/Rolls/160 [ph]C/10-25'//3///True Fan Cooking//
11.11 Baking on one level/Biscuits/Rolls/190-210 [ph]C/10-25'//3///Conventional Cooking//
11.11 Baking on one level/Biscuits/Small cakes / Small cakes (20 per tray)/150 [ph]C/20-35'//3///True Fan Cooking//
11.11 Baking on one level/Biscuits/Small cakes / Small cakes (20 per tray)/170 [ph]C/20-30'//3///Conventional Cooking//
11.12 Bakes and gratins //Pasta bake/180-200C/45-60'//1///Conventional Cooking//
11.12 Bakes and gratins //Lasagne/180-200C/25-40'//1///Conventional Cooking//
11.12 Bakes and gratins //Vegetables au gratin [ph]/160-170 [ph]C/15-30'//1///Turbo Grilling//
11.12 Bakes and gratins //Baguettes topped with melted cheese/160-170C/15-30'//1///True Fan Cooking//
11.12 Bakes and gratins //Sweet bakes/180-200C/40-60'//1///Conventional Cooking//
11.12 Bakes and gratins //Fish bakes/180-200C/30-60'//1///Conventional Cooking//
11.12 Bakes and gratins //Stuffed vegetables/160-170C/30-60'//1///True Fan Cooking//
11.13 Moist Fan Baking (on one level）//Pasta bake/180-200C/45-60'//2/////
11.13 Moist Fan Baking (on one level）//Lasagne/180-200C/45-60'//2/////
11.13 Moist Fan Baking (on one level）//Potato gratin/190-210C/55-80'//2/////
11.13 Moist Fan Baking (on one level）//Sweet dishes/180-200C/45-60'//2/////
11.13 Moist Fan Baking (on one level）//Ring cake or brioche/160-170C/50-70'//1/////
11.13 Moist Fan Baking (on one level）//Plaited bread / bread crown/170-190C/40-50'//2/////
11.13 Moist Fan Baking (on one level）//Cake with crumble topping (dry)/160-170C/20-40'//3/////
11.13 Moist Fan Baking (on one level）//Biscuits made with yeast dough/160-170C/20-40'//2/////
11.14 Multilevel Baking//Cream puffs / Eclairs/160-180 [ph]C/25-45'//1 /4 -/NA////
11.14 Multilevel Baking//Dry streusel cake/150-160C/30-45'//1 /4 -/NA////
11.14 Multilevel Baking//Short pastry biscuits/150-160C/20-40'//1 /4/1/3/5////
11.14 Multilevel Baking//Short bread / Short bread / Pastry Stripes/140C/25-45'//1 /4/1/3/5////
11.14 Multilevel Baking//Biscuits made with sponge mixture/160-170C/25-40'//1 /4/NA////
11.14 Multilevel Baking//Biscuits made with egg white, meringues/80-100C/130-170'//1 /4/NA////
11.14 Multilevel Baking//Macaroons/100-120C/40-80'//1 /4/NA////
11.14 Multilevel Baking//Biscuits made with yeast dough/160-170C/30-60'//1 /4/NA////
11.14 Multilevel Baking//Puff pastries/170-180 [ph]C/30-50'//1 /4/NA////
11.14 Multilevel Baking//Rolls/180C/20-30'//1 /4/NA////
11.14 Multilevel Baking//Small cakes (20 per tray)/150 [ph]C/23-40'//1 /4/NA////
11.15 Slow Cooking//Roast beef/120C/120-150'//1//1000- 1500 g///
11.15 Slow Cooking//Fillet of beef/120C/90-150'//3//1000-1500 g///
11.15 Slow Cooking//Roast veal/120C/120-150'//1//1000-1500 g///
11.15 Slow Cooking//Steaks/120C/20-40'//3//200 - 300 g///
11.16 Pizza Setting//Pizza (thin crust)/200-230 [ph] [use a deep pan]C/15-20'//2/////
11.16 Pizza Setting//Pizza (with many toppings)/180-200C/20-30'//2/////
11.16 Pizza Setting//Tarts/180-200C/40-55'//1/////
11.16 Pizza Setting//Spinach flan/160-180C/45-60'//1/////
11.16 Pizza Setting//Quiche Lorraine/170-190C/45-55'//1/////
11.16 Pizza Setting//Swiss Flan/170- 190C/45-55'//1/////
11.16 Pizza Setting//Apple cake, covered/150-170C/50-60'//1/////
11.16 Pizza Setting//Vegetable pie/160- 180C/50-60'//1/////
11.16 Pizza Setting//Unleavened bread/230 [ph]C/10-20'//2/////
11.16 Pizza Setting//Puff pastry flan/160- 180 [ph]C/45-55'//2/////
11.16 Pizza Setting//Flammekuchen (Pizza니ike dish from Alsace)/230 [ph]C/12-20'//2/////
11.16 Pizza Setting//Piroggen (Russian version of calzone)/180-200 [ph]C/15-25'//2/////
11.17 Roasting /Roasting Tables/Pot roast/230C/120-150'//1//1 - 1.5 kg/Conventional Cooking//
11.17 Roasting /Roasting Tables/Roast beef or fillet: rare/190-200 [ph]C/5-6'//1//per cm thickness/Turbo Grilling//
11.17 Roasting /Roasting Tables/Roast beef or fillet: medium/180- 190 [ph]C/6-8'//1//per cm thickness/Turbo Grilling//
11.17 Roasting /Roasting Tables/Roast beef or fillet: well done /170- 180 [ph]C/8-10'//1//per cm thickness/Turbo Grilling//
11.17 Roasting / Pork/Shoulder / Neck / Ham joint/160-180C/90-120'//1//1 - 1.5 kg/Turbo Grilling//
11.17 Roasting / Pork/Chop / Spare rib/170-180C/60-90'//1//1 - 1.5 kg/Turbo Grilling//
11.17 Roasting / Pork/Meatloaf/160-170C/50-60'//1//750 g-1 kg/Turbo Grilling//
11.17 Roasting / Pork/Pork Knuckle (precooked)/150-170C/90-120'//1//750 g-1 kg/Turbo Grilling//
11.17 Roasting /Veal/Roast veal/160-180C/90-120'//1//1 kg/Turbo Grilling//
11.17 Roasting /Veal/Knuckle of veal/160-180C/120-150'//1//1.5-2 kg/Turbo Grilling//
11.17 Roasting /Lamb/Leg of lamb / Roast lamb/150-170C/100-120'//1//1 -1.5 kg/Turbo Grilling//
11.17 Roasting /Lamb/Saddle of lamb/160-180C/40-60'//1//1 -1.5 kg/Turbo Grilling//
11.17 Roasting /Game/Saddle / Leg of hare/230 [ph]C/30-40'//1//up to 1 kg/Conventional Cooking//
11.17 Roasting /Game/Saddle of venison/210-220C/35-40'//1//1.5-2 kg/Conventional Cooking//
11.17 Roasting /Game/Haunch of venison/180-200C/60-90'//1//1.5-2 kg/Conventional Cooking//
11.17 Roasting /Poultry/Poultry portions/200-220C/30-50'//1//200 - 250 g each/Turbo Grilling//
11.17 Roasting /Poultry/Half chicken/190-210C/35-50'//1//400 - 500 g each/Turbo Grilling//
11.17 Roasting /Poultry/Chicken, poulard/190-210C/50-70'//1//1 -1.5 kg/Turbo Grilling//
11.17 Roasting /Poultry/Duck/180-200C/80-100'//1//1.5-2 kg/Turbo Grilling//
11.17 Roasting /Poultry/Goose/160-180C/120-180'//1//3.5 - 5 kg/Turbo Grilling//
11.17 Roasting /Poultry/Turkey/160-180C/120-150'//1//2.5 - 3.5 kg/Turbo Grilling//
11.17 Roasting /Poultry/Turkey/140-160C/150-240'//1//4 - 6 kg/Turbo Grilling//
11.17 Roasting /Fish (steamed)/Whole fish/210-220C/40-60'//1//1 -1.5 kg/Conventional Cooking//
11.19 Grilling//Roast beef/210-230C/30-40'/30-40'/2/////
11.19 Grilling//Filet of beef/230C/20-30'/20-30'/3/////
11.19 Grilling//Back of pork/210-230C/30-40'/30-40'/2/////
11.19 Grilling//Back of veal/210-230C/30-40'/30-40'/2/////
11.19 Grilling//Back of lamb/210-230C/25-35'/20-25'/3/////
11.19 Grilling//Whole Fish, 500- 1000 g/210-230C/15-30'/15-30'/3/4/////
11.19 Fast Grilling//Burgers / Burgers//8-10'/6-8'/4/////
11.19 Fast Grilling//Pork fillet//10-12'/6-10'/4/////
11.19 Fast Grilling//Sausages//10-12'/6-8'/4/////
11.19 Fast Grilling//Fillet / Veal steaks//7-10'/6-8'/4/////
11.19 Fast Grilling//Toast / Toast [ph]//1-3'/1-3'/5/////
11.19 Fast Grilling//Toast with topping//6-8'/NA/4/////
11.20 Frozen foods/Frozen food/Pizza, frozen/200 - 220C/15-25'//2/////
11.20 Frozen foods/Frozen food/Pizza American, frozen/190-210C/20-25'//2/////
11.20 Frozen foods/Frozen food/Pizza, chilled/210-230C/13-25'//2/////
11.20 Frozen foods/Frozen food/Pizza Snacks, frozen/180-200C/15-30'//2/////
11.20 Frozen foods/Frozen food/French Fries, thin/200 - 220C/20-30'//3/////
11.20 Frozen foods/Frozen food/French Fries, thick/200 - 220C/25 - 35'//3/////
11.20 Frozen foods/Frozen food/Wedges / Croquettes/220 - 230C/20-35'//3/////
11.20 Frozen foods/Frozen food/Hash Browns/210-230C/20-30'//3/////
11.20 Frozen foods/Frozen food/Lasagne / Cannelloni. fresh/170-190C/35-45'//2/////
11.20 Frozen foods/Frozen food/Lasagne / Cannel-loni, frozen/160-180C/40-60'//2/////
11.20 Frozen foods/Frozen food/Oven baked cheese/170-190C/20-30'//3/////
11.20 Frozen foods/Frozen food/Chicken Wings/190-210C/20-30'//2/////
11.20 Frozen foods/Frozen ready meals/Frozen pizza/as per manu-facturer’s instructions/as per manu-facturer’s instructions//3///Conventional Cooking//
11.20 Frozen foods/Frozen ready meals/French fries (300 - 600 g) [turn 2-3 times]/200 - 220C/as per manu-facturer’s instructions//3///Conventional Cooking or Tur-bo Grilling//
11.20 Frozen foods/Frozen ready meals/Baguettes/as per manu-facturer’s instructions/as per manu-facturer’s instructions//3///Conventional Cooking//
11.20 Frozen foods/Frozen ready meals/Fruit flans/as per manu-facturer’s instructions/as per manu-facturer’s instructions//3///Conventional Cooking//
11.21 Defrost /Frozen ready meals/Chicken//100-140'/20-30'///1 kg/Put the chicken on an upturned saucer in a big plate. Turn halfway through.//
11.21 Defrost /Frozen ready meals/Meat//100-140'/20-30'///1 kg/Turn halfway through.//
11.21 Defrost /Frozen ready meals/Meat//90-120'/20-30'///500 g/Turn halfway through.//
11.21 Defrost /Frozen ready meals/Trout//25-35'/10-15'///150 g/-//
11.21 Defrost /Frozen ready meals/Straw- berries//30-40'/10-20'///300 g/-//
11.21 Defrost /Frozen ready meals/Butter//30-40'/10-15'///250 g/-//
11.21 Defrost /Frozen ready meals/Cream//80-100'/10-15'///2 x 200 g/Whip the cream when still slightly frozen in places.//
11.21 Defrost /Frozen ready meals/Gateau//60'/60'///1.4 kg/-//
11.22 Preserving/Soft fruit/Strawberries / Blueberries / Raspberries / Ripe gooseberries/160-170C/35-45'/-//////
11.22 Preserving/Stone fruit/Pears / Quinces / Plums/160-170C/35-45'/10-15'//////
11.22 Preserving/Vegetables/Carrots [leave standing in oven after deactivated]/160-170C/50-60'/5-10'//////
11.22 Preserving/Vegetables/Cucumbers/160-170C/50-60'/-//////
11.22 Preserving/Vegetables/Mixed pickles/160-170C/50-60'/5-10'//////
11.22 Preserving/Vegetables/Kohlrabi / Peas / Asparagus/160-170C/50-60'/15-20'//////
11.23 Drying (/True Fan Cooking?)/Vegetables/Beans/60-70C/6-8 hrs'//3/ 1 / 4////
11.23 Drying (/True Fan Cooking?)/Vegetables/Peppers/60-70C/5-6 hrs'//3/ 1 / 4////
11.23 Drying (/True Fan Cooking?)/Vegetables/Vegetables for sour/60-70C/5-6 hrs'//3/ 1 / 4////
11.23 Drying (/True Fan Cooking?)/Vegetables/Mushrooms /50-60C/6-8 hrs'//3/ 1 / 4////
11.23 Drying (/True Fan Cooking?)/Vegetables/Herbs/40-50C/2-3 hrs'//3/ 1 / 4////
11.23 Drying (/True Fan Cooking?)/Fruit/Plums/60-70C/8-10 hrs'//3/ 1 / 4////
11.23 Drying (/True Fan Cooking?)/Fruit/Apricots/60-70C/8-10 hrs'//3/ 1 / 4////
11.23 Drying (/True Fan Cooking?)/Fruit/Apple slices/60-70C/6-8 hrs'//3/ 1 / 4////
11.23 Drying (/True Fan Cooking?)/Fruit/Pears/60-70C/6-9 hrs'//3/ 1 / 4////
11.24 Bread Baking//White Bread/180-200C/40-60'//2/////
11.24 Bread Baking//Baguette/200 - 220C/35-45'//2/////
11.24 Bread Baking//Brioche/160-180C/40-60'//2/////
11.24 Bread Baking//Ciabatta/200 - 220C/35-45'//2/////
11.24 Bread Baking//Rye Bread/180-200C/50-70'//2/////
11.24 Bread Baking//Dark Bread/180-200C/50-70'//2/////
11.24 Bread Baking//All Grain bread/170-190C/60-90'//2/////
11.25 Core temperature sensor table/Beef/Rib / Fillet steak: rare/45-50C////////
11.25 Core temperature sensor table/Beef/Rib / Fillet steak: medium/60-65C////////
11.25 Core temperature sensor table/Beef/Rib / Fillet steak: well done/70-75C////////
11.25 Core temperature sensor table/Pork/Shoulder / Ham / Neck joint of pork/80-82C////////
11.25 Core temperature sensor table/Pork/Chop (saddle) / Smoked pork loin/75-80C////////
11.25 Core temperature sensor table/Pork/Meatloaf/75-80C////////
11.25 Core temperature sensor table/Veal/Roast veal/75-80C////////
11.25 Core temperature sensor table/Veal/Knuckle of veal/85-90C////////
11.25 Core temperature sensor table/Mutton I lamb/Leg of mutton/80-85C////////
11.25 Core temperature sensor table/Mutton I lamb/Saddle of mutton/80-85C////////
11.25 Core temperature sensor table/Mutton I lamb/Roast lamb / Leg of lamb/70-75C////////
11.25 Core temperature sensor table/Game/Saddle of hare/70-75C////////
11.25 Core temperature sensor table/Game/Leg of hare/70-75C////////
11.25 Core temperature sensor table/Game/Whole hare/70-75C////////
11.25 Core temperature sensor table/Game/Saddle of venison/70-75C////////
11.25 Core temperature sensor table/Game/Leg of venison/70-75C////////
11.25 Core temperature sensor table/Fish/Salmon/65-70C////////
11.25 Core temperature sensor table/Fish/Trouts/65-70C////////
11.6 Turbo Grilling and Full Steam in succession//Roast beef 1 kg Brussels sprouts, polenta/180C/60-70'/meat: 1/96C/40-50'/meat: 1 vegetables: 3///
11.6 Turbo Grilling and Full Steam in succession//Roast pork 1 kg, Potatoes, vegetables, gravy/180C/60-70'/meat: 1/96C/30-40'/meat: 1 vegetables: 3///
11.6 Turbo Grilling and Full Steam in succession//Roast veal 1 kg, Rice, vegetables/180C/50-60'/meat: 1/96C/30-40'/meat: 1 vegetables: 3///
11.10 Tips on Baking//The bottom of the cake is not browned sufficiently.///////The shelf position is incorrect./Put the cake on a lower shelf./
11.10 Tips on Baking//The cake sinks and becomes soggy, lumpy or streaky.///////The oven temperature is too high./The next time you bake, set a slightly lower oven temperature./
11.10 Tips on Baking//The cake sinks and becomes soggy, lumpy or streaky.///////The baking time is too short./Set a longer baking time. You cannot decrease baking times by setting higher temperatures./
11.10 Tips on Baking//The cake sinks and becomes soggy, lumpy or streaky.///////There is too much liquid in the mixture./Use less liquid. Be careful with mixing times, especially if you use a mixing machine./
11.10 Tips on Baking//The cake is too dry.///////The oven temperature is too low./The next time you bake, set a higher oven temperature./
11.10 Tips on Baking//The cake is too dry.///////The baking time is too long./The next time you bake, set a shorter baking time./
11.10 Tips on Baking//The cake browns unevenly.///////The oven temperature is too high and the baking time is too short./Set a lower oven temperature and a longer baking time./
11.10 Tips on Baking//The cake browns unevenly.///////The mixture is unevenly distributed./Spread the mixture evenly on the baking tray./
11.10 Tips on Baking//The cake is not ready in the baking time given.///////The oven temperature is too low./The next time you bake, set a slightly higher oven temperature./
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