Food
Quantity (kg)
Defrosting
time (min)
Further de-
frosting time
(min)
Comments
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
-
Straw-
berries
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 fro-
zen 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 sim-
mering (min)
Continue to cook at
100 °C (min)
Strawberries / Blue-
berries / Raspberries /
Ripe gooseberries
160 - 170
35 - 45
-
Stone fruit
Food
Temperature (°C)
Cooking time until sim-
mering (min)
Continue to cook at
100 °C (min)
Pears / Quinces /
Plums
160 - 170
35 - 45
10 - 15
25
