ZANKER KOB57602 Benutzerinformation Seite 14

TYPE OF DISH
Knuckle of veal
Lamb
TYPE OF DISH
Leg of lamb, roast
lamb
Saddle of lamb
Poultry
TYPE OF DISH
Poultry portions
Chicken , half
Chicken, poulard
Duck
Goose
Turkey
Turkey
Fish (steamed)
TYPE OF DISH
Whole fish
Defrosting
TYPE OF DISH
Chicken
Meat
Meat
Trout
Strawberries
Butter
Cream
14
Quantity
1.5 - 2 kg
Quantity
1 - 1.5 kg
1 - 1.5 kg
Quantity
200 - 250 g each
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
1 - 1.5 kg
Defrosting time
[g]
[min]
1000 100 - 140
1000 100 - 140
500 90 - 120
150 25 - 35
300 30 - 40
250 30 - 40
2 x 200 80 - 100
Shelf position Temperature [°C]
1
Shelf position Temperature [°C]
1
1
Shelf position Temperature [°C]
1
1
1
1
1
1
1
Shelf position Temperature [°C]
1
Further defrosting
time [min]
20 - 30
20 - 30
20 - 30
10 - 15
10 - 20
10 - 15
10 - 15
Time [min]
160 - 180 120 - 150
Time [min]
150 - 170 100 - 120
160 - 180
Time [min]
200 - 220
190 - 210
190 - 210
180 - 200
160 - 180 120 - 180
160 - 180 120 - 150
140 - 160 150 - 240
Time [min]
210 - 220
Notes
Place the chicken on an up-
turned 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.
40 - 60
30 - 50
35 - 50
50 - 70
80 - 100
40 - 60