AEG BPE742220B User Manual page 31

(kg)
Meat 0.5
Trout 0.15
Strawberries 0.3
Butter 0.25
Cream 2 x 0.2
Gateau 1.4
11.16 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.
SOFT FRUIT
Strawberries / Blueber‐
ries / Raspberries / Ripe
gooseberries
(min) (min)
Defrosting Further de‐
time frosting time
90 - 120 20 - 30
25 - 35 10 - 15
30 - 40 10 - 20
30 - 40 10 - 15
80 - 100 10 - 15
60 60
(min)
Cooking time until
simmering
35 - 45
Turn halfway through.
-
-
-
Whip the cream when still slightly frozen in
places.
-
STONE
FRUIT (min)
Cooking
time until
simmering
Peaches / Quin‐ 35 - 45
ces / Plums
VEG‐
ETABLES (min)
Cooking
time until
simmering
Carrots 50 - 60
Cucumbers 50 - 60
Mixed pickles 50 - 60
Kohlrabi / Peas / 50 - 60
Asparagus
11.17 Dehydrating - True Fan
Cooking
Cover trays with grease proof paper or
baking parchment.
For a better result, stop the oven halfway
through the drying time, open the door and
let it cool down for one night to complete the
drying.
(min)
Continue to
cook at
100 °C
10 - 15
(min)
Continue to
cook at
100 °C
5 - 10
-
5 - 10
15 - 20
ENGLISH 31