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11.16 Defrost
Remove the food packaging and put the food
on a plate.
Use the first shelf position.
(kg)
Chicken
1
Meat
1
Meat
0.5
Trout
0.15
Strawberries
0.3
Butter
0.25
Cream
2 x 0.2
Gateau
1.4
11.17 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.
26
ENGLISH
(min)
(min)
Defrosting
Further de‐
time
frosting time
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
Do not cover the food, as this can extend the
defrost time.
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.
-
SOFT FRUIT
Strawberries / Blueberries /
Raspberries / Ripe goose‐
berries
STONE
FRUIT
(min)
Cooking time
until simmer‐
ing
Peaches / Quin‐
35 - 45
ces / Plums
(min)
Cooking time until
simmering
35 - 45
(min)
Continue to
cook at 100
°C
10 - 15
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