Preserving - John Lewis JLBIOS641 User Manual

Strawberries
Butter
Cream
Gateau

Preserving

Use the function 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 position.
Put no more than six one-litre preserve jars on
the baking tray.
Fill the jars equally 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 approximately 35 - 60 minutes with one-
litre jars), stop the oven or decrease the
temperature to 100 °C (see the table).
Set the temperature to 160 - 170 °C.
28
(kg) (min)
Defrosting time
0.3 30 - 40
0.25 30 - 40
2 x 0.2 80 - 100
1.4 60
(min)
Further defrosting
time
10 - 20
10 - 15
10 - 15
60
SOFT FRUIT
Strawberries / Blueber-
ries / Raspberries / Ripe
gooseberries
STONE
FRUIT (min)
Cooking time
until simmer-
ing
Peaches / Quin- 35 - 45
ces / Plums
VEGE-
TABLES (min)
Cooking
time until
simmering
Carrots 50 - 60
Cucumbers 50 - 60
-
-
Whip the cream when
still slightly frozen in pla-
ces.
-
(min)
Cooking time until
simmering
35 - 45
(min)
Continue to
cook at
100 °C
10 - 15
(min)
Continue to
cook at
100 °C
5 - 10
-
Oven User Manual