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28
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Chicken
Meat
Trout
Strawberries
Butter
Cream
Gateau
10.15 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.
(kg)
(min)
Defrosting time
1
100 - 140
1
100 - 140
0.15
25 - 35
0.3
30 - 40
0.25
30 - 40
2 x 0.2
80 - 100
1.4
60
(min)
Further defrost‐
ing time
20 - 30
20 - 30
10 - 15
10 - 20
10 - 15
10 - 15
60
SOFT FRUIT
Strawberries / Blue‐
berries / Raspber‐
ries / Ripe gooseber‐
ries
STONE
FRUIT
(min)
Cooking
time until
simmering
Peaches /
35 - 45
Quinces /
Plums
Turn halfway
through.
Turn halfway
through.
-
-
-
Whip the cream
when still slightly
frozen in places.
-
(min)
Cooking time un‐
til simmering
35 - 45
(min)
Continue
to cook at
100 °C
10 - 15
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