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Food
Chicken, pou-
lard
Duck
Goose
Turkey
Turkey
Fish
Food
Whole fish
9.8 Defrost
Food
Chicken
Meat
Meat
Trout
Strawberries
Butter
Cream
Gateau
9.9 Drying - True Fan Cooking
• Cover trays with grease proof paper or
baking parchment.
• For a better result, stop the oven
halfway through the drying time, open
Quantity (kg)
Temperature
(°C)
1 - 1.5
190 - 210
1.5 - 2
180 - 200
3.5 - 5
160 - 180
2.5 - 3.5
160 - 180
4 - 6
140 - 160
Quantity (kg)
Temperature
(°C)
1 - 1.5
210 - 220
Quantity
Defrosting
(g)
time (min)
1000
100 - 140
1000
100 - 140
500
90 - 120
150
25 - 35
300
30 - 40
250
30 - 40
2 x 200
80 - 100
1400
60
Time (min)
50 - 70
80 - 100
120 - 180
120 - 150
150 - 240
Time (min)
40 - 60
Further defrost-
Comments
ing time (min)
20 - 30
Place the chicken on an
upturned saucer placed
on a large plate. Turn
halfway through.
20 - 30
Turn halfway through.
20 - 30
Turn halfway through.
10 - 15
-
10 - 20
-
10 - 15
-
10 - 15
Cream can also be
whipped when still
slightly frozen in places.
60
-
the door and let it cool down for one
night to complete the drying.
Shelf position
1 or 2
1 or 2
1 or 2
1 or 2
1 or 2
Shelf position
1 or 2
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