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Food
Quantity (kg)
Chicken
1
Meat
1
Meat
0.5
Trout
0.15
Straw-
0.3
berries
Butter
0.25
Cream
2 x 0.2
Gateau
1.4
PRESERVING - BOTTOM HEAT
•
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 / Raspberries /
Ripe gooseberries
Stone fruit
Food
Pears / Quinces /
Plums
Further de-
Defrosting
frosting time
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
Temperature (°C)
160 - 170
Temperature (°C)
160 - 170
(min)
Put the chicken on an upturned sau-
cer in a big plate. Turn halfway
through.
Turn halfway through.
Turn halfway through.
-
-
-
Whip the cream when still slightly fro-
zen in places.
-
•
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 sim-
mering (min)
35 - 45
Cooking time until sim-
mering (min)
35 - 45
Comments
Continue to cook at
100 °C (min)
-
Continue to cook at
100 °C (min)
10 - 15
25
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