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TYPE OF DISH Quantity Shelf position Temperature [°C] Time [min]
Turkey 4-6 kg 1 140-160 150-240
Fish (steamed)
TYPE OF DISH Quantity Shelf position Temperature [°C] Time [min]
Whole fish 1-1.5 kg 1 210-220 40-60
Defrosting
TYPE OF DISH [g]
Defrosting time
[min]
Further defrosting time
[min]
Notes
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 whipped
when still slightly frozen in pla-
ces.
Gateau 1400 60 60 -
Drying - True Fan Cooking
Cover the oven shelves with baking parchment.
VEGETABLES
TYPE OF DISH
Shelf position
Temperature [°C] Time [hr]
1 level 2 levels
Beans 3 1/4 60-70 6-8
Peppers 3 1/4 60-70 5-6
Vegetables for soup 3 1/4 60-70 5-6
Mushrooms 3 1/4 50-60 6-8
Herbs 3 1/4 40-50 2-3
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