19
Defrosting
The defrosting time depends on the amount and type of food.
Observe the instructions on the packaging.
Take food out of its packaging and place in suitable ovenware on
the wire rack.
Place poultry with the breast side to the plate.
Drying
With : 3D hot air, you can dry foods brilliantly.
Use unblemished fruit and vegetables only and wash them
thoroughly.
Drain off the excess water, then dry them.
Line the universal pan and the wire rack with greaseproof or
parchment paper.
Turn very juicy fruit or vegetables several times.
Remove fruit and vegetables from the paper as soon as they have
dried.
Preserving
For preserving, the jars and rubber seals must be clean and
intact. If possible, use jars of the same size. The information in the
table is for round, one-litre jars.
Caution!
Do not use jars that are larger or taller than this. The lids could
crack.
Only use fruit and vegetables in good condition. Wash them
thoroughly.
The times given in the tables are a guide only. The time will
depend on the room temperature, number of jars, and the quantity
and temperature of the contents. Before you switch off the
appliance or change the cooking mode, check whether the
contents of the jars are bubbling as they should.
Preparation
1.Fill the jars, but not to the top.
2.Wipe the rims of the jars, as they must be clean.
3.Place a damp rubber seal and a lid on each jar.
4.Seal the jars with the clips.
Place no more than six jars in the cooking compartment.
Making settings
1.Insert the universal pan at level 2. Arrange the jars on it so that
they do not touch each other.
2.Pour ½ litre of hot water (approx. 80 °C) into the universal pan.
3.Close the oven door.
4.Set
$ Bottom heating.
5.Set the temperature to between 170 and 180 °C.
Preserving
Fruit
After approx. 40 to 50 minutes, small bubbles begin to form at
short intervals. Switch off the oven.
After 25 to 35 minutes of residual heat, remove the preserving jars
from the cooking compartment. If they are allowed to cool for
longer in the cooking compartment, germs could multiply,
promoting acidification of the preserved fruit.
Vegetables
As soon as bubbles begin to form in the jars, set the temperature
back to between 120 and 140 °C. Depending on the type of
vegetable, heat for approx. 35 to 70 minutes. Switch off the oven
after this time and use the residual heat.
Taking out the jars
After preserving, remove the jars from the cooking compartment.
Caution!
Do not place the hot jars on a cold or wet surface. They could
suddenly burst.
Frozen food Accessories Level Type of
heating
Temperature
e.g. cream cakes, buttercream cakes, gateaux with chocolate or
sugar icing, fruit, chicken, sausage and meat, bread and bread rolls,
cakes and other baked items
Wire rack 2
: The temperature selector
remains switched off
Fruit and herbs Accessories Level Type of heating Temperature Cooking time
600 g apple rings Universal pan + rack 3+1
: 80 °C 5 hrs (approx.)
800 g pear slices Universal pan + rack 3+1
: 80 °C 8 hrs (approx.)
1.5 kg damsons or plums Universal pan + rack 3+1
: 80 °C 8-10 hrs (approx.)
200 g herbs, washed Universal pan + rack 3+1
: 80 °C 1½ hrs (approx.)
Fruit in one-litre jars When it starts to bubble Residual heat
Apples, redcurrants, strawberries Switch off approx. 25 minutes
Cherries, apricots, peaches, gooseberries Switch off approx. 30 minutes
Apple purée, pears, plums Switch off approx. 35 minutes
Vegetables with cold cooking water in one-litre jars When it starts to bubble Residual heat
Gherkins - approx. 35 minutes
Beetroot approx. 35 minutes approx. 30 minutes
Brussels sprouts approx. 45 minutes approx. 30 minutes
Beans, kohlrabi, red cabbage approx. 60 minutes approx. 30 minutes
Peas approx. 70 minutes approx. 30 minutes
To Next Page
Loading...
Need help?
General