Preserving - Bottom Heat - John Lewis JLBIOS614 User Manual

Dish
Chicken, 1000 g
Meat, 1000 g
Meat, 500 g
Trout, 150 g
Strawberries, 300 g
Butter, 250 g
Cream, 2 x 200 g
Gateau, 1400 g

Preserving - Bottom Heat

Things to note:
• 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 from the bottom for this
function.
• Put no more than six one-litre preserve jars
on the baking tray.
Soft fruit
Preserve
Strawberries /
Blueberries /
Raspberries / Ripe
gooseberries
Stone fruit
Preserve
Pears / Quinces / Plums
Oven user manual
Defrosting time Further defrosting
(min.)
100 - 140
100 - 140
90 - 120
25 - 35
30 - 40
30 - 40
80 - 100
60
Temperature in °C
160 - 170
Temperature in °C
160 - 170
time (min.)
Put the chicken on an upturned
20 - 30 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 -
Cream can also be whipped
10 - 15 when still slightly frozen in
places.
60 -
• 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.
• 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).
Cooking time until
simmering (min.)
35 - 45
Cooking time until
simmering (min.)
35 - 45
Comment
Continue to cook at
100°C (min.)
-
Continue to cook at
100°C (min.)
10 - 15
45