AEG KM4400021M User Manual page 26

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26
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Food
Chicken
Meat
Meat
Trout
Strawber-
ries
Butter
Cream
Gateau
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 gooseber-
ries
Stone fruit
Food
Pears / Quinces /
Plums
Quantity
Defrosting
(kg)
time (min)
1
100 - 140
1
100 - 140
0.5
90 - 120
0.15
25 - 35
0.3
30 - 40
0.25
30 - 40
2 x 0.2
80 - 100
1.4
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

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