11.15 Defrosting
• Remove the food packaging. Put the
food on a plate.
• Do not cover it with a bowl or a plate.
This can extend the defrost time.
• Use the first oven shelf level. The one
on the bottom.
Defrosting table
Food Quantity Defrosting
time in
min
Further
defrosting
time in
min
Comment
Chicken 1 kg 100 - 140 20 - 30 Put the chicken on an up-
turned saucer in a big plate.
Turn halfway through
Meat 1 kg 100 - 140 20 - 30 Turn halfway through
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 ---
11.16 Making preserves -
Bottom Heat
• 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 up to the same level 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 sim-
mer (after approx. 35 - 60 minutes with
one-litre jars), stop the oven or de-
crease 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 ---
ENGLISH 33
To Next Page
Loading...
