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14.1 Defrosting food
WARNING ‒ Risk of harm to health!
When defrosting food from animal sources, the trans-
mission of germs is possible.
When defrosting food from animal sources, you
▶
must remove the liquid that escapes during defrost-
ing.
Ensure that the liquid that escapes during defrosting
▶
never comes into contact with other foods.
Remove the food from the packaging before de-
1.
frosting.
Only defrost the amount of food that you require im-
2.
mediately.
How it works
15 How it works
15.1 Recommended settings for keeping food warm
Observe the following recommended settings when keeping food warm. To prevent the food from drying out, observe
the maximum duration in the overview.
Food
Boiled eggs,
scrambled eggs
Toasting bread, rolls
Delicate foods, e.g.
cooked meat
Food
Beverages
15.2 Recommended settings for making yeast dough or yoghurt
Observe these recommended settings.
Food
Yeast dough
Yoghurt
15.3 Recommended settings for low-temperature cooking
The following settings have been specially tested for
your appliance.
Small pieces of meat
Food
Cubes or strips
Small escalopes, steaks or
medallions, approx. 1-2 cm
thick
Preheating cookware Temperature in °C
Yes
Yes
No
Yes
Yes
Temperature in °C
40
40
Searing time on the hot-
plate
On all sides for 1-2 minutes 20-30 minutes
1-2 minutes per side
Turn the meat or fish after half of the defrosting time
3.
has elapsed.
Break up frozen clumps of food comprising many
4.
pieces, e.g. berries and pieces of meat.
Notes
¡ The defrosting time depends on the size, weight and
shape of the frozen food. To reduce the defrosting
time, freeze food flat or in individual portions.
¡ In some cases, defrosted food may no longer be
kept for as long and it may spoil more quickly than
fresh food. Prepare defrosted food immediately and
cook it thoroughly.
¡ Fish does not need to be fully defrosted. It is suffi-
cient to defrost fish until the surface is soft enough
for seasoning/spices to stick.
50
60
60
80
70
Duration in minutes
45-60
420
All tender joints of beef, pork, veal, lamb, pork, game
and poultry are suitable for low-temperature cooking.
The searing and cooking times depend on the size of
the piece of meat. The searing times apply to food
placed into the hot oil.
Continued cooking time in
the warming drawer
35-50 minutes
Duration in minutes
Maximum 60
Maximum 60
Maximum 60
Maximum 60
Maximum 60
Information
Bowl, dish or baking tray;
cover the yeast dough
Close the yoghurt jars with
the lids
Temperature in °C
80
80
How it works en
Information
Cover the food
Carve the meat just
before serving; cover
the food
Cover the food
Cover beverages
9
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