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Defrosting table
Food Time (min) Further de-
frosting time
(min)
Note
Chicken, 1000 g 100-140 20-30 Put the chicken on an upturned saucer
in a big plate.
Turn halfway through
Meat, 1000 g 100-140 20-30 Turn halfway through
Meat, 500 g 90-120 20-30 Turn halfway through
Trout, 150 g 25-35 10-15 ---
Strawberries, 300 g 30-40 10-20 ---
Butter, 250 g 30-40 10-15 ---
Cream, 2 x 200 g 80-100 10-15 Whip the cream when still slightly fro-
zen in places
Gateau, 1400 g 60 60 ---
Drying
Oven function: Defrost/Drying
• 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.
Drying table
Food Temperature (°C) Shelf position Time (h)
1 position 2 position
Beans 75 2 2 / 3 6-9
Pepper slices 75 2 2 / 3 5-8
Vegetables for soup 75 2 2 / 3 5-6
Mushrooms 50 2 2 / 3 6-9
Herbs 40-50 2 2 / 3 2-4
Plums 75 2 2 / 3 8-12
Apricots 75 2 2 / 3 8-12
Apple slices 75 2 2 / 3 6-9
Pears 75 2 2 / 3 9-13
Making preserves
Oven functions: Ventitherm ® Fan Operated Cooking
• Use only preserve jars of the same dimensions available on the market.
• Do not use jars with twist-off and bayonet type lids, or metal tins.
• Use the first shelf from the bottom for this function.
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