AEG BP5014321 Benutzerinformation Seite 25

TYPE OF
DISH
Chicken , half
Chicken, pou-
lard
Duck
Goose
Turkey
Turkey
Fish (steamed)
TYPE OF
DISH
Whole fish
9.8 Defrosting
TYPE OF
DISH
Chicken 1000
Meat 1000
Meat 500
Trout 150
Strawberries 300
Butter 250
Cream 2 x 200
Gateau 1400
Quantity Shelf posi-
400 - 500 g
each
1 - 1.5 kg
1.5 - 2 kg
3.5 - 5 kg
2.5 - 3.5 kg
4 - 6 kg
Quantity Shelf posi-
1 - 1.5 kg
Defrosting
[g]
time [min]
100 - 140
100 - 140
90 - 120
25 - 35
30 - 40
30 - 40
80 - 100
60
Temperature
tion [°C]
1 or 2 190 - 210
1 or 2 190 - 210
1 or 2 180 - 200
1 or 2 160 - 180
1 or 2 160 - 180
1 or 2 140 - 160
Temperature
tion [°C]
1 or 2 210 - 220
Further de-
frosting time
[min]
20 - 30
20 - 30
20 - 30
10 - 15
10 - 20
10 - 15
10 - 15
60
ENGLISH
Time [min]
35 - 50
50 - 70
80 - 100
120 - 180
120 - 150
150 - 240
Time [min]
40 - 60
Notes
Place the chicken on
an upturned saucer
placed on a large
plate. Turn halfway
through.
Turn halfway through.
Turn halfway through.
-
-
-
Cream can also be
whipped when still
slightly frozen in pla-
ces.
-
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