AEG BCK45631PM User Manual page 25

the plate inside the oven. Remove
shelf supports if necessary.
Food Quantity
(kg)
Chicken 1
Meat 1
Trout 0.15
Strawber- 0.3
ries
Butter 0.25
Cream 2 x 0.2
Gateau 1.4
9.15 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
Defrosting Further de-
time (min) frosting time
(min)
100 - 140 20 - 30
100 - 140 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 halfway
through.
Turn halfway through.
-
-
-
Whip the cream when still slightly
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 25
Continue to cook at
100 °C (min)
-
Continue to cook at
100 °C (min)
10 - 15