John Lewis JLBIOS632, User Manual

Page: 27 / 48

on top of the plate inside the oven. Remove
shelf supports if necessary.
Food Quantity
(kg) Defrosting
time (min) Further de-
frosting time
(min) Comments
Chicken 1 100 - 140 20 - 30 Put the chicken on an upturned saucer in a
big plate. Turn halfway through.
Meat 1 100 - 140 20 - 30 Turn halfway through.
Meat 0.5 90 - 120 20 - 30 Turn halfway through.
Trout 0.15 25 - 35 10 - 15 -
Strawber-
ries 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 -
Preserving - 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 from the bottom for this
function.
• 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).
Soft fruit
Food Temperature (°C) Cooking time until
simmering (min) Continue to cook at
100 °C (min)
Strawberries / Blueber-
ries / Raspberries / Ripe
gooseberries 160 - 170 35 - 45 -
Stone fruit
Food Temperature (°C) Cooking time until
simmering (min) Continue to cook at
100 °C (min)
Pears / Quinces / Plums 160 - 170 35 - 45 10 - 15
Oven User Manual 27