Preserving - Bottom Heat - John Lewis JLBIOS632 User Manual

on top of the plate inside the oven. Remove
shelf supports if necessary.
Food Quantity
(kg)
Chicken 1
Meat 1
Meat 0.5
Trout 0.15
Strawber- 0.3
ries
Butter 0.25
Cream 2 x 0.2
Gateau 1.4

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.
Soft fruit
Food
Strawberries / Blueber-
ries / Raspberries / Ripe
gooseberries
Stone fruit
Food
Pears / Quinces / Plums
Oven User Manual
Defrosting Further de-
time (min) frosting time
(min)
100 - 140 20 - 30
100 - 140 20 - 30
90 - 120 20 - 30
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
Comments
Put the chicken on an upturned saucer in a
big plate. Turn halfway through.
Turn halfway through.
Turn halfway through.
-
-
-
Whip the cream when still slightly frozen in
places.
-
• 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).
Cooking time until
simmering (min)
35 - 45
Cooking time until
simmering (min)
35 - 45
Continue to cook at
100 °C (min)
-
Continue to cook at
100 °C (min)
10 - 15
27