USING THE AUTO MENU MODE (CONTINUED)
Guide to auto speed defrost setting
The following table presents the various Auto Defrost programmes, quantities, standing times
and appropriate recommendations. These programmes use microwave energy only. Remove
all packaging material before defrosting. Place meat, poultry and fi sh on the ceramic tray.
Food
Weight
No
Item
(kg)
d:01 Meat
0.2 - 2.0
d:02 Poultry
0.2 - 2.0
d:03 Fish
0.2 - 2.0
Bread/
d:04
0.1 - 1.0
Cake
d:05 Fruit
0.1 - 0.8
Important
The Speed Defrost Mode uses microwave energy to heat food.
Therefore guidelines for cookware and other microwave safety precautions must be strictly
observed when using this mode.
Shelf
Standing
Accessory
Level
Time (min)
Ceramic
1
20 - 90
tray
Ceramic
1
20 - 90
tray
Ceramic
1
20 - 60
tray
Ceramic
1
10 - 30
tray
Ceramic
1
5 - 15
tray
Recommendation
Shield the edges with aluminium
foil. Turn the meat over, when
the oven beeps. This programme
is suitable for beef, lamb, pork,
steaks, chops, minced meat.
Shield the leg and wing tips with
aluminium foil. Turn the poultry
over, when the oven beeps. This
programme is suitable for whole
chicken as well as for chicken
portions.
Shield the tail of a whole fi sh
with aluminium foil. Turn the fi sh
over, when the oven beeps. This
programme is suitable for whole
fi shes as well as for fi sh fi llets.
Put bread on a piece of kitchen
paper and turn over, as soon as
the oven beeps. Place cake on
ceramic tray and if possible, turn
over, as soon as the oven beeps.
(Oven keeps operating and is
stopped, when you open the door.)
This programme is suitable for all
kinds of bread, sliced or whole,
as well as for bread rolls and
baguettes. Arrange bread rolls in a
circle. This programme is suitable
for all kinds of yeast cake, biscuit,
cheese cake and puff pastry. It is
not suitable for short / crust pastry,
fruit and cream cakes as well as
for cake with chocolate topping.
Distribute frozen fruit evenly on
ceramic tray. This programme is
suitable for fruits like raspberries,
mixed berries, and tropical fruits.
EN 57