Food
Quantity
Defrosting
time in min
Further de-
frosting time
in min
Comment
Cream
2 x 200 g
80 - 100
10 - 15
Whip the cream when still slightly frozen
in places
Gateau
1,4 kg
60
60
---
Making preserves - Bottom Heat
Oven function: Bottom heat
• Use only preserve jars of the same dimen-
sions 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 up to the same level 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 approx. 35 - 60 minutes with one-litre
jars), stop the oven or decrease the tempera-
ture to 100 °C (see the table).
Preserves table - Soft Fruits
Preserve
Temperature
(°C)
Cooking time until
simmering (min)
Cooking time at 100
°C (min)
Strawberries, blueberries, raspber-
ries, ripe gooseberries
160 - 170
35 - 45
---
Preserves table - Stone fruits
Preserve
Temperature
(°C)
Cooking time until
simmering (min)
Cooking time at 100
°C (min)
Pears, quinces, plums
160 - 170
35 - 45
10 - 15
Preserves table - Vegetables
Preserve
Temperature
(°C)
Cooking time until
simmering (min)
Cooking time at 100
°C (min)
Carrots
1)
160 - 170
50 - 60
5 - 10
Cucumbers
160 - 170
50 - 60
---
Mixed pickles
160 - 170
50 - 60
15
Kohlrabi, peas, asparagus
160 - 170
50 - 60
15 - 20
1)
Keep in the oven after you stop the oven
Drying
Oven function: True Fan Cooking
22
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