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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
10.12 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 / Raspber‐
ries / Ripe goose‐
berries
Stone fruit
Food
Pears / Quinces /
Plums
Defrosting
Further de‐
time (min)
frosting
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
Comments
Put the chicken on an upturned
saucer in a big plate. Turn half‐
way through.
Turn halfway through.
Turn halfway through.
-
-
-
Whip the cream when still slight‐
ly frozen 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
simmering (min)
35 - 45
Cooking time until
simmering (min)
35 - 45
ENGLISH
27
Continue to cook
at 100 °C (min)
-
Continue to cook
at 100 °C (min)
10 - 15
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