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Defrosting
Defrosting time depends on the type and amount of food.
Follow the manufacturer's instructions on the packet.
Remove the frozen items from the packet and place them in an
appropriate pan on the shelf.
Place the bird on a plate with the breast facing down.
Note: The oven light does not come on until reaching 60 °C.
This helps achieve optimum precise regulation.
Food
Delicate frozen products
E. g. cream cakes, custard tarts, chocolate or sugar coated cakes, fruit, etc.
Other frozen products
Chicken, sausage and meat, bread and rolls, cakes and other pastries
Drying
Use only fruit and vegetables that are in perfect condition and
wash them thoroughly first.
Drain well and dry thoroughly.
Place the universal tray on level 3 and the shelf on level 1.
Cover the universal tray and shelf with special baking
parchment or greaseproof paper. .
Food
600 g of sliced apples
800 g of pears cut into chunks
1.5 kg of cherries
200 g of cleaned, fresh herbs
Note: If the fruit or vegetables contain a lot of juice or water,
they will have to be turned over several times. Once dried,
remove them from the paper immediately.
Jam making
For cooking, the jars and the elastic bands must be clean and
in perfect condition. Whenever possible, use jars of equal sizes.
The values in the tables are given for round 1-Litre jars.
Caution!
Do not use larger or taller jars. Their lids could explode.
Only use fruit and vegetables that are in good condition. Clean
them well.
The times given in tables are only given as an indication. These
can vary according to the outside temperature, number of jars,
quantity and temperature of the jar content. Before turning off
the appliance, ensure the jars have begun to bubble.
Preparation
Tip the fruit or vegetable into the jars but do not fill them to
1.
the brim.
Clean the edges of the jars; these must be clean.
2.
Fruit in 1 L jars
Apples, gooseberries, strawberries
Cherries, apricots, peaches, gooseberries
Apple, pear or cherry puree
24
Level
Type of heating
1+3
<
1+3
<
1+3
<
1+3
<
Place a cover and wet elastic band on each jar.
3.
Close the jars with clamps.
4.
Do not place more than six jars in the oven at the same time.
Setting
Place the universal tray on level 2. Place the jars on the tray
1.
so that they do not touch each other.
Pour ½ litre of water (approx. 80 °C) on the universal tray.
2.
Close the oven door.
3.
Position the control knob to bottom heat position
4.
Set the temperature between 170 and 180 ºC.
5.
Jam making
After approximately 40 - 50 minutes, bubbles begin to form
rapidly. Switch the oven off
Take the jars out of the oven after approximately 25 -
35 minutes (the residual heat is used in this time). If these are
allowed to cool in the oven for more time, this could promote
the formation of germs making the jam acidic.
from when bubbles start to appear
To switch off
To switch off
To switch off
Accessories
Level Type of heating Temperature
Shelf
1
<
Shelf
1
<
Temperature in °C
80
80
80
80
30 ºC
50 °C
Cooking time, hours
approximately 5 h
approximately 8 h
approximately 8-10 h
approximately 1½ h
.
$
Residual heat
approx. 25 minutes
approx. 30 minutes
approx. 35 minutes
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