User manual

Food Quantity Defrosting
time (min)
Further de-
frosting time
(min)
Comments
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 -
11.19 Preserving
Use only preserve jars of the same
dimensions available on the market.
Do not use jars with twist-off and
bayonet type lids or metal tins.
Use the first shelf position.
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.
Set the temperature to 160 - 170 °C.
When the liquid in the jars starts to
simmer (after approximately 35 - 60
minutes with one-litre jars), stop the oven
or decrease the temperature to 100 °C
(see the table).
Soft fruit
Food Cooking time un-
til simmering
(min)
Strawberries / Blue-
berries / Raspber-
ries / Ripe gooseber-
ries
35 - 45
Stone fruit
Food Cooking
time until
simmering
(min)
Continue
to cook at
100 °C
(min)
Pears / Quin-
ces / Plums
35 - 45 10 - 15
Vegetables
Food Cooking
time until
simmering
(min)
Continue to
cook at 100
°C (min)
Carrots 50 - 60 5 - 10
Cucumbers 50 - 60 -
Mixed pickles 50 - 60 5 - 10
Kohlrabi /
Peas / Aspar-
agus
50 - 60 15 - 20
11.20 Drying
• Cover trays with grease proof paper
or baking parchment.
• For a better result, stop the oven
halfway through the drying time, open
the door and let it cool down for one
night to complete the drying.
Vegetables
Food Temperature
(°C)
Time (h) Shelf position
1 position 2 positions
Beans 60 - 70 6 - 8 3 1 / 4
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