User manual

Dish Weight (g)
Defrosting
time (min)
Further de-
frosting time
(min)
Comment
Chicken 1000 100 - 140 20 - 30
Place the chicken on
an upturned saucer
placed on a large
plate Turn halfway
through
Meat 1000 100 - 140 20 - 30 Turn halfway through
Meat 500 90 - 120 20 - 30 Turn halfway through
Trout 150 25 - 35 10 - 15 ---
Strawberries 300 30 - 40 10 - 20 ---
Butter 250 30 - 40 10 - 15 ---
Cream 2 x 200 80 - 100 10 - 15
Cream can also be
whipped when still
slightly frozen in pla-
ces
Gateau 1400 60 60 ---
8.12 Preserving - Bottom Heat
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 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).
Soft fruit
Preserve Temperature (°C)
Cooking time
until simmering
(min)
Continue to
cook at 100 °C
(min)
Strawberries, blue-
berries, raspber-
ries, ripe goose-
berries
160 - 170 35 - 45 ---
Stone fruit
Preserve Temperature (°C)
Cooking time
until simmering
(min)
Continue to
cook at 100 °C
(min)
Pears, guinces,
plums
160 - 170 35 - 45 10 - 15
20
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