Food Quantity Defrosting
time in
min
Further
defrosting
time in
min
Comment
Meat 0,5 kg 90 - 120 20 - 30 Turn halfway through
Trout 150 g 25 - 35 10 - 15 ---
Straw-
berries
300 g 30 - 40 10 - 20 ---
Butter 250 g 30 - 40 10 - 15 ---
Cream 2 x 200 g 80 - 100 10 - 15 Whip the cream when still
slightly frozen in places
Gateau 1,4 kg 60 60 ---
11.12 Making preserves
• 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.
• 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).
Preserves table - Soft Fruits
Preserve Tempera-
ture (°C)
Cooking time
until simmering
(min)
Cooking time
at 100 °C (min)
Strawberries, blueberries,
raspberries, ripe goose-
berries
160 - 170 35 - 45 ---
Preserves table - Stone fruits
Preserve Tempera-
ture (°C)
Cooking time
until simmering
(min)
Cooking time
at 100 °C (min)
Pears, quinces, plums 160 - 170 35 - 45 10 - 15
Preserves table - Vegetables
Preserve Tempera-
ture (°C)
Cooking time
until simmering
(min)
Cooking time
at 100 °C (min)
Carrots
1)
160 - 170 50 - 60 5 - 10
Cucumbers 160 - 170 50 - 60 ---
Mixed pickles 160 - 170 50 - 60 15
32
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