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Food
Quantity
Chicken
1 kg
Meat
1 kg
Meat
500 g
Trout
150 g
Straw‐
300 g
berries
Butter
250 g
Cream
2 x 200 g
Gateau
1.4 kg
11.27 Preserving
Use only preserve jars of the same
dimensions available on the market.
Do not use jars with twist-off and bayonet
type lids or metal tins.
Use the first shelf position.
Put no more than six one-litre preserve
jars on the baking tray.
Fill the jars equally and close with a
clamp.
The jars cannot touch each other.
Put approximately 1/2 litre of water into
the baking tray to give sufficient moisture
in the oven.
Set the temperature to 160 - 170 °C.
When the liquid in the jars starts to
simmer (after approximately 35 - 60
minutes with one-litre jars), stop the oven
or decrease the temperature to 100 °C
(see the table).
Defrosting
Further de‐
time (min)
frosting
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
60
Comments
Put the chicken on an upturned
saucer in a big plate. Turn half‐
way through.
Turn halfway through.
Turn halfway through.
-
-
-
Whip the cream when still slight‐
ly frozen in places.
-
Soft fruit
Food
Strawberries / Blue‐
berries / Raspber‐
ries / Ripe goose‐
berries
Stone fruit
Food
Cooking
time until
simmering
(min)
Pears /
35 - 45
Quinces /
Plums
Vegetables
Food
Cooking
time until
simmering
(min)
Carrots
50 - 60
Cucumbers
50 - 60
Mixed pick‐
50 - 60
les
ENGLISH
35
Cooking time
until simmering
(min)
35 - 45
Continue
to cook at
100 °C
(min)
10 - 15
Continue
to cook at
100 °C
(min)
5 - 10
-
5 - 10
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