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10.14 Defrost
Remove the food packaging and put the
food on a plate.
Do not cover the food, as this can extend
the defrost time.
For large portions of food place an
upturned empty plate on the bottom of
Use the first shelf position.
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.
(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
the oven cavity. Put the food in a deep
dish and set it on top of the plate inside
the oven. Remove the shelf supports if
necessary.
(min)
Further defrost‐
ing time
20 - 30
20 - 30
10 - 15
10 - 20
10 - 15
10 - 15
60
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.
SOFT FRUIT
Strawberries / Blue‐
berries / Raspber‐
ries / Ripe gooseber‐
ries
Turn halfway
through.
Turn halfway
through.
-
-
-
Whip the cream
when still slightly
frozen in places.
-
(min)
Cooking time un‐
til simmering
35 - 45
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