Use the first shelf position.
(kg)
(min)
Defrosting time
(min)
Further defrost-
ing time
Chicken
1
100 - 140
20 - 30
Turn halfway
through.
Meat, turn half-
way through
1
100 - 140
20 - 30
Turn halfway
through.
Trout
0.15
25 - 35
10 - 15
-
Strawberries
0.3
30 - 40
10 - 20
-
Butter
0.25
30 - 40
10 - 15
-
Cream, whip the
cream when still
slightly frozen in
places
2 x 0.2
80 - 100
10 - 15
Whip the cream
when still slightly
frozen in places.
Gateau
1.4
60
60
-
10.17
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.
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 un-
til simmering
Strawberries / Blue-
berries / Raspber-
ries / Ripe gooseber-
ries
35 - 45
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