17
Defrosting and Cooking – Main oven
Defrosting and cooking using the hot air cooking option ‰
Important heating system information:
❑ For defrosting and cooking of frozen
or deep-frozen foods, use only the
hot-air heating system.
❑ With all deep-frozen foods, follow the
food manufactures instructions on
the packaging.
❑ If frozen meat is placed in the oven, the
defrosting time must be added to the
required cooking time.
❑ Always defrost deep-frozen poultry
before cooking.
❑ For cooking deep-frozen fish, use the
same temperatures as for fresh fish.
❑ Deep-frozen ready-to-eat meals in
aluminium dishes may be placed into
the oven several at a time.
❑ Deep-frozen vegetables (i.e., when
cooking complete meals) should be
cooked in a covered pot together with
the roast. Use only approximately half of
the liquid specified in the recipe. Use fat
only for adding flavour.
Gentle defrosting:
k
Recommended for delicate pastries only
(i.e., whipped-cream gateaus).
❑ Turn the hot air selector switch to the
k
position. Dependent on size and type of
the baked goods, defrost 25 – 45
minutes, take out of the oven and allow
to stand 30 – 45 minutes.
❑ With smaller amounts (pastries), the
defrosting time is reduced to 15 – 20
minutes and the subsequent standing
time to 10 – 15 minutes.
Standard defrosting of various foods:
Shelf positions:
With 1 baking tray: shelf position 3
With 2 baking trays: shelf positions 1 and 3
❑ All stated times are approximate
guidelines that vary with the shape and
volume of deep-frozen products.
❑ Raw deep-frozen products or foods
from a freezer always defrost at 50 °C.
Higher defrosting temperatures may
cause the food to dry out.
❑ Defrost deep-frozen meals packed in
aluminium foil or closed aluminium
containers at a setting of 130 – 140 °C.
❑ Place deep-frozen meals packed in
plastic bags or plastic containers in a
pot filled with water. Cover the pot and
defrost at a setting of 130 – 140 °C.
Attention: Pot handles must be oven-
proof.
❑ Defrost and warm deep-frozen baked
goods at 100 – 140 °C. Brush bread,
rolls or yeast pastry lightly with water to
give a better crust.
❑ Defrost dry deep-frozen yeast cakes
at 160 – 170 °C for 20 – 30 minutes.
❑ Defrost moist deep-frozen yeast cakes
(with fruit topping) at 160 – 170 °C for
30 – 50 minutes after wrapping in
aluminium foil to prevent cake from
drying out.
❑ Defrost and toast deep-frozen toast
(with topping) at 160 – 170 °C for about
20 minutes.
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