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Cream, 2 x 200 g
Gateau, 1400 g
11.13 Preserving - Bottom
Heat
Things to note:
• Use only preserve jars of the same di-
mensions available on the market.
• Do not use jars with twist-off and bay-
onet type lids, or metal tins.
• Use the first shelf from the bottom for
this function.
• Put no more than six one-litre pre-
serve jars on the baking tray.
Soft fruit
Preserve
Strawberries,
blueberries, rasp-
berries, ripe
gooseberries
Stone fruit
Preserve
Pears, quinces,
plums
Vegetables
Preserve
Carrots
Cucumbers
Mixed pickles
Kohlrabi, peas, as-
paragus
1) Leave standing in oven when switched off
Defrosting
Dish
time (min.)
80 - 100
Temperature in
320 - 340
Temperature in
320 - 340
Temperature in
1)
320 - 340
320 - 340
320 - 340
320 - 340
Further defrost-
ing time (min.)
10 - 15
60
60
• Fill the jars up to the same level and
close with a clamp.
• The jars cannot touch each other.
• Put approximately 1/2 litre of water in-
to the baking tray to give sufficient
moisture in the oven.
• When the liquid in the jars starts to
simmer (after approx. 35 - 60 minutes
with one-litre jars), stop the oven or
decrease the temperature to 220 °F
(see the table).
Cooking time un-
til simmering in
°F
Cooking time un-
til simmering in
°F
Cooking time un-
til simmering in
°F
Comment
Cream can also be
whipped when still
slightly frozen in pla-
ces.
-
Continue to cook
at 220 °F in min.
min.
35 - 45
Continue to cook
at 220 °F in min.
min.
35 - 45
Continue to cook
at 220 °F in min.
min.
50 - 60
50 - 60
50 - 60
50 - 60
---
10 - 15
5 - 10
---
5 - 10
15 - 20
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