User manual

• 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
simmer (after approx. 35-60 minutes
with one-litre jars), stop the oven or
decrease the temperature to 100°C
(see the table).
Soft fruit
Preserve
Temperature in
°C
Cooking time un-
til simmering in
min.
Continue to cook
at 100°C in mis.
Strawberries,
blueberries, rasp-
berries, ripe
gooseberries
160 - 170 35 - 45 -
Stone fruit
Preserve
Temperature in
°C
Cooking time un-
til simmering in
min.
Continue to cook
at 100°C in min.
Pears, guinces,
plums
160 - 170 35 - 45 10 - 15
Vegetables
Preserve
Temperature in
°C
Cooking time un-
til simmering in
min.
Continue to cook
at 100°C in min.
Carrots
1)
160 - 170 50 - 60 5 - 10
Cucumbers 160 - 170 50 - 60 -
Mixed pickels 160 - 170 50 - 60 5 - 10
Kohlrabi, peas, as-
paragus
160 - 170 50 - 60 15 - 20
1)
Leave standing in oven when switched off
9.11 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 position. The one
on the bottom.
Dish
Defrosting
time in min.
Further defrost-
ing time in min.
Comment
Chicken, 1000 g 100 - 140 20 - 30
Place 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 -
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