AEG BP5304001 User Manual page 26

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Trout, 150 g
Strawberries, 300 g
Butter, 250 g
Cream, 2 x 200 g
Gateau, 1400 g
9.12 Preserving - Bottom Heat
Things to note:
• Use only preserve jars of the same di-
mensions available on the market.
• Do not use jars with twist-off and bay-
onet type lids or metal tins.
• Use the first shelf from the bottom for
this function.
• Put no more than six one-litre pre-
serve jars on the baking tray.
Soft fruit
Preserve
Strawberries /
Blueberries /
Raspberries / Ripe
gooseberries
Stone fruit
Preserve
Pears / Quinces /
Plums
Vegetables
Preserve
Carrots
Cucumbers
Mixed pickles
Defrosting
Dish
time (min.)
25 - 35
30 - 40
30 - 40
80 - 100
Temperature in
160 - 170
Temperature in
160 - 170
Temperature in
1)
160 - 170
160 - 170
160 - 170
Further defrost-
ing time (min.)
10 - 15
10 - 20
10 - 15
10 - 15
60 60
• 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).
Cooking time un-
til simmering
°C
Cooking time un-
til simmering
°C
Cooking time un-
til simmering
°C
Comment
-
-
-
Cream can also be
whipped when still
slightly frozen in pla-
ces.
-
Continue to cook
at 100°C (min.)
(min.)
35 - 45
Continue to cook
at 100°C (min.)
(min.)
35 - 45
Continue to cook
at 100°C (min.)
(min.)
50 - 60
50 - 60
50 - 60
-
10 - 15
5 - 10
-
5 - 10