AEG BEE641221M User Manual page 26

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Food
Trout
Strawberries
Butter
Cream
Gateau
11.12 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
Vegetables
Food
1)
Carrots
Cucumbers
Quantity Defrosting
(g) time (min)
150 25 - 35
300 30 - 40
250 30 - 40
2 x 200 80 - 100
1400 60
Temperature (°C)
160 - 170
Temperature (°C)
160 - 170
Temperature (°C)
160 - 170
160 - 170
Further defrost- Comments
ing time (min)
10 - 15 -
10 - 20 -
10 - 15 -
10 - 15 Cream can also be whip-
ped when still slightly fro-
zen 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
Cooking time until
simmering (min)
50 - 60
50 - 60
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
-