AEG BPE742320M User Manual page 30

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Food
Trout
Strawber-
ries
Butter
Cream
Gateau
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 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.
Set the temperature to 160 - 170 °C.
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).
Soft fruit
Food
Strawberries / Blue-
berries / Raspber-
ries / Ripe gooseber-
ries
Quantity Defrosting
time (min)
150 g 25 - 35
300 g 30 - 40
250 g 30 - 40
2 x 200 g 80 - 100
1.4 kg 60
Cooking time un-
til simmering
(min)
35 - 45
Further de- Comments
frosting time
(min)
10 - 15 -
10 - 20 -
10 - 15 -
10 - 15 Whip the cream when still slightly
frozen in places.
60 -
Stone fruit
Food
Pears / Quin-
ces / Plums
Vegetables
Food
Carrots
Cucumbers
Mixed pickles 50 - 60
Kohlrabi /
Peas / Aspar-
agus
11.18 Drying
• Cover trays with grease proof paper
or baking parchment.
• For a better result, stop the oven
halfway through the drying time, open
the door and let it cool down for one
night to complete the drying.
Cooking Continue
time until to cook at
simmering 100 °C
(min) (min)
35 - 45 10 - 15
Cooking Continue to
time until cook at 100
simmering °C (min)
(min)
50 - 60 5 - 10
50 - 60 -
5 - 10
50 - 60 15 - 20