Defrost
Remove the food packaging and put the
food on a plate.
Use the first shelf position.
Do not cover the food, as this can extend
the defrost time.
(kg)
(min)
Defrost‐
ing time
(min)
Further
defrosting
time
Chicken
1
100 - 140
20 - 30
Put the chicken on an upturned sau‐
cer 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
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 un‐
til simmering
Strawberries / Blue‐
berries / Raspber‐
ries / Ripe gooseber‐
ries
35 - 45
30
