Dish
Defrosting
time (min.)
Further defrost-
ing time (min.)
Comment
Chicken, 1000 g 100 - 140 20 - 30
Put the chicken on an
upturned saucer placed
on a large plate. Turn
halfway through.
Meat, 1000 g 100 - 140 20 - 30 Turn halfway through.
Meat, 500 g 90 - 120 20 - 30 Turn halfway through.
Trout, 150 g 25 - 35 10 - 15 -
Strawberries, 300 g 30 - 40 10 - 20 -
Butter, 250 g 30 - 40 10 - 15 -
Cream, 2 x 200 g 80 - 100 10 - 15
Cream can also be
whipped when still
slightly frozen in places.
Gateau, 1400 g 60 60 -
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 bayo-
net type lids or metal tins.
• Use the first shelf from the bottom for
this function.
• 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 sim-
mer (after approximately 35 - 60 minutes
with one-litre jars), stop the oven or de-
crease the temperature to 100 °C (see
the table).
Soft fruit
Preserve
Temperature in
°C
Cooking time un-
til simmering
(min.)
Continue to cook
at 100°C (min.)
Strawberries /
Blueberries / Rasp-
berries / Ripe
gooseberries
160 - 170 35 - 45 -
Stone fruit
Preserve
Temperature in
°C
Cooking time un-
til simmering
(min.)
Continue to cook
at 100°C (min.)
Pears / Quinces /
Plums
160 - 170 35 - 45 10 - 15
26
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