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Food
Meat, 500 g
Trout, 150 g
Strawberries, 300
g
Butter, 250 g
Cream, 2 x 200 g
Gateau, 1400 g
11.14 Drying
Heating function: Drying
• Cover trays with grease proof paper or
baking parchment.
Drying table
Food
Beans
Pepper slices
Vegetables for
soup
Mushrooms
Herbs
Plums
Apricots
Apple slices
Pears
11.15 Making preserves
Heating function: Preserving
• Use only preserve jars of the same di-
mensions available on the market.
• Do not use jars with twist - off and bay-
onet type lids, or metal tins. The results
can be worse the expectations.
• Use the first shelf from the bottom for
this function.
• Put no more than six one - litre pre-
serve jars on the baking tray.
Time
Further
(min)
defrosting
time (min)
90 - 120
20 - 30
25 - 35
10 - 15
30 - 40
10 - 20
30 - 40
10 - 15
80 - 100
10 - 15
60
60
Temperature
(°C)
1 position 2 posi-
75
75
75
50
40 - 50
75
75
75
75
Turn halfway through
Whip the cream when still slightly
frozen in places
• For a better result, stop the appliance
halfway through the drying time, open
the door and let it cool down for one
night to complete the drying.
Shelf position
tions
2
2 / 3
2
2 / 3
2
2 / 3
2
2 / 3
2
2 / 3
2
2 / 3
2
2 / 3
2
2 / 3
2
2 / 3
• Fill the jars up to the same level and
close with a clamp.
• The jars cannot touch each other.
• Put approximately 1 / 2 litre of water in-
to the baking tray to give sufficient
moisture in the appliance.
• When the liquid in the jars starts to sim-
mer (after approx. 35 - 60 minutes with
one - litre jars), stop the appliance or
decrease the temperature to 100 °C
(see the table).
ENGLISH
29
Note
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Time (h)
6 - 9
5 - 8
5 - 6
6 - 9
2 - 4
8 - 12
8 - 12
6 - 9
9 - 13
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