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11.16 Defrost
Remove the food packaging and put the
food on a plate.
Use the first shelf position.
Chicken
Meat
Meat
Trout
Strawberries
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.
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).
(kg)
(min)
Defrosting
time
1
100 - 140
1
100 - 140
0.5
90 - 120
0.15
25 - 35
0.3
30 - 40
0.25
30 - 40
2 x 0.2
80 - 100
1.4
60
Do not cover the food, as this can extend
the defrost time.
(min)
Further de-
frosting
time
20 - 30
Put the chicken on an upturned sau-
cer in a big plate. Turn halfway
through.
20 - 30
Turn halfway through.
20 - 30
Turn halfway through.
10 - 15
-
10 - 20
-
10 - 15
-
10 - 15
Whip the cream when still slightly
frozen in places.
60
-
Set the temperature to 160 - 170 °C.
SOFT FRUIT
Strawberries / Blue-
berries / Raspber-
ries / Ripe gooseber-
ries
(min)
Cooking time un-
til simmering
35 - 45
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