(kg)
(min)
Defrosting time
(min)
Further defrost‐
ing time
Butter
0.25
30 - 40
10 - 15
-
Cream
2 x 0.2
80 - 100
10 - 15
Whip the cream when
still slightly frozen in pla‐
ces.
Gateau
1.4
60
60
-
10.15 Preserving
Use the function Bottom Heat.
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.
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).
Set the temperature to 160 - 170 °C.
SOFT FRUIT
(min)
Cooking time until
simmering
Strawberries / Blueberries /
Raspberries / Ripe goose‐
berries
35 - 45
STONE
FRUIT
(min)
Cooking time
until simmer‐
ing
(min)
Continue to
cook at 100
°C
Peaches / Quin‐
ces / Plums
35 - 45
10 - 15
VEG‐
ETABLES
(min)
Cooking
time until
simmering
(min)
Continue to
cook at 100
°C
Carrots
50 - 60
5 - 10
Cucumbers
50 - 60
-
Mixed pickles
50 - 60
5 - 10
Kohlrabi / Peas /
Asparagus
50 - 60
15 - 20
10.16 Dehydrating - True Fan
Cooking
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.
For 1 tray use the third shelf position.
For 2 trays use the first and fourth shelf
position.
56 ENGLISH
