Electrolux EOV5821 Benutzerinformation Seite 24

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11.8 Defrosting
TYPE OF
DISH
Chicken
Meat
Meat
Trout
Strawberries
Butter
Cream
Gateau
11.9 Preserving
Soft fruit
PRESERVE
Strawberries, blue-
berries, raspber-
ries, ripe goose-
berries
Stone fruit
PRESERVE
Pears, quinces,
plums
Vegetables
PRESERVE
Carrots
Cucumbers
[g]
1000
1000
500
150
300
250
2 x 200
1400
Temperature
160 – 170
Temperature
160 – 170
Temperature
1)
160 – 170
160 – 170
Further de-
Defrosting
frosting time
time [min]
100 - 140 20 - 30
100 - 140 20 - 30
90 - 120 20 - 30
25 - 35 10 - 15
30 - 40 10 - 20
30 - 40 10 - 15
80 - 100 10 - 15
60
Cooking time
until simmering
[°C]
Cooking time
until simmering
[°C]
Cooking time
until simmering
[°C]
[min]
Place the chicken on
an upturned saucer
placed on a large
plate. Turn halfway
Turn halfway through.
Turn halfway through.
Cream can also be
whipped when still
slightly frozen in pla-
60
Further cooking
time at 100 °C
[min]
35 – 45
Further cooking
time at 100 °C
[min]
35 – 45
Further cooking
time at 100 °C
[min]
50 – 60
50 – 60
Notes
through.
-
-
-
ces.
-
[min]
–
[min]
10 – 15
[min]
5 – 10
–