AEG EHB User Manual page 20

20 www.aeg.com
Dish
Chicken
Meat
Meat
Trout
Strawber-
ries
Butter
Cream
Gateau
8.12 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, rasp-
berries, ripe
gooseberries
Defrosting
Weight (g)
time (min)
1000 100 - 140
1000 100 - 140
500 90 - 120
150 25 - 35
300 30 - 40
250 30 - 40
2 x 200 80 - 100
1400 60
Temperature (°C)
160 - 170
Further de-
frosting time
(min)
Place the chicken on
20 - 30
20 - 30
20 - 30
10 - 15
10 - 20
10 - 15
10 - 15
slightly frozen in pla-
60
• Fill the jars up to the same level 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 approx. 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
(min)
35 - 45
Comment
an upturned saucer
placed on a large
plate Turn halfway
through
Turn halfway
through
Turn halfway
through
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Cream can also be
whipped when still
ces
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Continue to cook
at 100 °C (min)
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