GRILL
(kg)
(min)
1st side
(min)
2nd side
Fillet steaks, 4 pieces 0.8 12 - 15 12 - 14
Beef steak, 4 pieces 0.6 10 - 12 6 - 8
Sausages, 8 - 12 - 15 10 - 12
Pork chops, 4 pieces 0.6 12 - 16 12 - 14
Chicken, half, 2 1 30 - 35 25 - 30
Kebabs, 4 - 10 - 15 10 - 12
Chicken breast, 4 pieces 0.4 12 - 15 12 - 14
Burgers, 6 0.6 20 - 30 -
Fish fillet, 4 pieces 0.4 12 - 14 10 - 12
Toasted sandwiches, 4 - 6 - 5 - 7 -
Toast, 4 - 6 - 2 - 4 2 - 3
10.4 Defrost
(kg)
Defrosting time
(min)
Further defrosting
time (min)
Chicken 1 100 - 140 20 - 30 Place chicken on an up‐
turned saucer placed on a
large plate. Turn halfway
through.
Meat 1 100 - 140 20 - 30 Turn halfway through.
0.5 90 - 120
Cream 2 x 0.2 80 - 100 10 - 15 Cream can also be whip‐
ped when still slightly fro‐
zen in places.
Trout 0.15 25 - 35 10 - 15 -
Strawberries 0.3 30 - 40 10 - 20 -
Butter 0.25 30 - 40 10 - 15 -
Gateau 1.4 60 60 -
10.5 Dehydrating - 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.
For 1 tray use the third shelf position.
ENGLISH 15
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