AEG BS9314001M User Manual page 40

40 www.aeg.com
Food
Chicken
Meat
Meat
Trout
Strawber-
ries
Butter
Cream
Gateau
12.22 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 from the bottom for
this function.
• Put no more than six one-litre
preserve jars on the baking tray.
• Fill the jars equally and close with a
clamp.
Soft fruit
Food
Strawberries / Blue-
berries / Raspber-
ries / Ripe gooseber-
ries
Stone fruit
Food
Pears / Quinces /
Plums
Quantity Defrosting
time (min)
1 kg 100 - 140
1 kg 100 - 140
500 g 90 - 120
150 g 25 - 35
300 g 30 - 40
250 g 30 - 40
2 x 200 g 80 - 100
1.4 kg 60
Temperature (°C)
160 - 170
Temperature (°C)
160 - 170
Further de- Comments
frosting time
(min)
20 - 30 Put the chicken on an upturned
saucer in a big plate. Turn halfway
through.
20 - 30 Turn halfway through.
20 - 30 Turn halfway through.
10 - 15 -
10 - 20 -
10 - 15 -
10 - 15 Whip the cream when still slightly
frozen in places.
60 -
• 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
Continue to cook at
100 °C (min)
-
Continue to cook at
100 °C (min)
10 - 15