Food Temperature
(°C)
Time (min) Shelf position
Pasta gratin 190 - 200 45 - 55 2
Potato gratin 160 - 170 60 - 75 2
Moussaka 180 - 200 75 - 90 2
Lasagne 160 - 170 55 - 70 2
Cannelloni 170 - 190 65 - 75 2
Bread pudding 150 - 160 75 - 90 2
Rice pudding 170 - 190 45 - 60 2
Apple cake 150 - 160 75 - 85 2
White bread 180 - 190 50 - 60 2
9.9 Defrost
Food Quantity
(g)
Defrosting
time (min)
Further defrost-
ing time (min)
Comments
Chicken 1000 100 - 140 20 - 30 Place the chicken on an
upturned saucer placed
on a large plate. Turn
halfway through.
Meat 1000 100 - 140 20 - 30 Turn halfway through.
Meat 500 90 - 120 20 - 30 Turn halfway through.
Trout 150 25 - 35 10 - 15 -
Strawberries 300 30 - 40 10 - 20 -
Butter 250 30 - 40 10 - 15 -
Cream 2 x 200 80 - 100 10 - 15 Cream can also be whip-
ped when still slightly fro-
zen in places.
Gateau 1400 60 60 -
9.10 Drying - True Fan
Cooking
• Cover trays with grease proof paper
or baking parchment.
• For a better result, stop the oven
halfway through the drying time, open
the door and let it cool down for one
night to complete the drying.
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