(kg)
(min)
Defrosting
time
(min)
Further de‐
frosting time
Chicken 1 100 - 140 20 - 30 Put the chicken on an upturned saucer in a
big plate. Turn halfway through.
Meat 1 100 - 140 20 - 30 Turn halfway through.
Meat 0.5 90 - 120 20 - 30 Turn halfway through.
Trout 0.15 25 - 35 10 - 15 -
Strawberries 0.3 30 - 40 10 - 20 -
Butter 0.25 30 - 40 10 - 15 -
Cream 2 x 0.2 80 - 100 10 - 15 Whip the cream when still slightly frozen in
places.
Gateau 1.4 60 60 -
11.15 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
(min)
Cooking time until
simmering
Strawberries / Blueberries /
Raspberries / Ripe goose‐
berries
35 - 45
STONE
FRUIT (min)
Cooking time
until simmer‐
ing
(min)
Continue to
cook at 100
°C
Peaches / Quin‐
ces / Plums
35 - 45 10 - 15
VEG‐
ETABLES (min)
Cooking
time until
simmering
(min)
Continue to
cook at 100
°C
Carrots 50 - 60 5 - 10
Cucumbers 50 - 60 -
Mixed pickles 50 - 60 5 - 10
ENGLISH 31
To Next Page
