Making Preserves; Bottom Heat - AEG KM4400001 User Manual

Food Quantity
Trout 150 g
Straw- 300 g
berries
Butter 250 g
Cream 2 x 200 g
Gateau 1,4 kg

10.9 Making preserves -

Bottom Heat

Oven function: Bottom heat
• 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.
Preserves table - Soft Fruits
Preserve
Strawberries, blueberries,
raspberries, ripe goose-
berries
Preserves table - Stone fruits
Preserve
Pears, quinces, plums
Preserves table - Vegetables
Preserve
1)
Carrots
Cucumbers
Mixed pickles
Defrosting Further
time in defrosting
min time in
min
25 - 35 10 - 15
30 - 40 10 - 20
30 - 40 10 - 15
80 - 100 10 - 15
60 60
Tempera-
ture (°C)
160 - 170
Tempera-
ture (°C)
160 - 170
Tempera-
ture (°C)
160 - 170
160 - 170
160 - 170
Comment
Whip the cream when still
slightly frozen in places
• 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
into 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 100 °C
(see the table).
Cooking time
until simmering
(min)
35 - 45
Cooking time
until simmering
(min)
35 - 45
Cooking time
until simmering
(min)
50 - 60
50 - 60
50 - 60
ENGLISH
25
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Cooking time
at 100 °C (min)
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Cooking time
at 100 °C (min)
10 - 15
Cooking time
at 100 °C (min)
5 - 10
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15