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Food
Quantity
Trout
150 g
Straw‐
300 g
berries
Butter
250 g
Cream
2 x 200 g
Gateau
1.4 kg
11.17 Preserving
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
Vegetables
Food
1)
Carrots
Cucumbers
Defrosting
Further de‐
time (min)
frosting
time (min)
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
Temperature (°C)
160 - 170
160 - 170
Comments
-
-
-
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
Cooking time until
simmering (min)
50 - 60
50 - 60
ENGLISH
31
Continue to cook
at 100 °C (min)
-
Continue to cook
at 100 °C (min)
10 - 15
Continue to cook
at 100 °C (min)
5 - 10
-
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