Bread Baking - AEG BS9314001 User Manual

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11.21 Preserving
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
1)
Carrots
Cucumbers
Mixed pickles
Kohlrabi / Peas /
Asparagus
1) Leave standing in the oven after it's deactivated.

11.22 Bread Baking

Type of bak-
ing
White Bread
Baguette
Brioche
Temperature in
°C
160 - 170
Temperature in
°C
160 - 170
Temperature in
°C
160 - 170
160 - 170
160 - 170
160 - 170
Oven func- Shelf posi-
tion
Bread
Bread
Bread
• Fill the jars equally and close with a
clamp.
• The jars cannot touch each other.
• Put approximately 1/2 litre of water in-
to 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
(min.)
35 - 45
Cooking time un-
til simmering
(min.)
35 - 45
Cooking time un-
til simmering
(min.)
50 - 60
50 - 60
50 - 60
50 - 60
Temperature
tion °C
2 180 - 200
2 200 - 220
2 180 - 200
Continue to cook
at 100°C (min.)
-
Continue to cook
at 100°C (min.)
10 - 15
Continue to cook
at 100°C (min.)
5 - 10
-
5 - 10
15 - 20
Time (min.)
40 - 60
35 - 45
40 - 60