11.21
Preserving
Things to note:
• Use only preserve jars of the same di-
mensions available on the market.
• Do not use jars with twist-off and bay-
onet type lids or metal tins.
• Use the first shelf from the bottom for
this function.
• Put no more than six one-litre pre-
serve 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 in-
to 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).
Soft fruit
Preserve
Temperature in
°C
Cooking time un-
til simmering
(min.)
Continue to cook
at 100°C (min.)
Strawberries /
Blueberries /
Raspberries / Ripe
gooseberries
160 - 170
35 - 45
-
Stone fruit
Preserve
Temperature in
°C
Cooking time un-
til simmering
(min.)
Continue to cook
at 100°C (min.)
Pears / Quinces /
Plums
160 - 170
35 - 45
10 - 15
Vegetables
Preserve
Temperature in
°C
Cooking time un-
til simmering
(min.)
Continue to cook
at 100°C (min.)
Carrots
1)
160 - 170
50 - 60
5 - 10
Cucumbers
160 - 170
50 - 60
-
Mixed pickles
160 - 170
50 - 60
5 - 10
Kohlrabi / Peas /
Asparagus
160 - 170
50 - 60
15 - 20
1)
Leave standing in the oven after it’s deactivated.
11.22
Bread Baking
Type of bak-
ing
Oven func-
tion
Shelf posi-
tion
Temperature
°C
Time (min.)
White Bread
Bread
2
180 - 200
40 - 60
Baguette
Bread
2
200 - 220
35 - 45
Brioche
Bread
2
180 - 200
40 - 60
38 www.aeg.com
Summary of Contents for BS9314001
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