(kg)
(min)
Defrosting
time
(min)
Further de‐
frosting time
Chicken
1
100 - 140
20 - 30
Turn halfway
through.
Meat
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
2 x 0.2
80 - 100
10 - 15
Whip the cream
when still slightly
frozen in places.
Gateau
1.4
60
60
-
10.13 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 / Blue‐
berries / Raspber‐
ries / Ripe goose‐
berries
35 - 45
STONE
FRUIT
(min)
Cooking
time until
simmering
(min)
Continue
to cook at
100 °C
Peaches /
Quinces /
Plums
35 - 45
10 - 15
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