Dish
Defrosting
time (min.)
Further defrost-
ing time (min.)
Comment
Cream, 2 x 200 g
80 - 100
10 - 15
Cream can also be
whipped when still
slightly frozen in pla-
ces.
Gateau, 1400 g
60
60
-
11.13
Preserving - Bottom
Heat
Things to note:
• Use only preserve jars of the same di-
mensions available on the market.
• Do not use jars with twist-off and bay-
onet type lids, or metal tins.
• Use the first shelf from the bottom for
this function.
• Put no more than six one-litre pre-
serve 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 in-
to 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 temperature to 220 °F
(see the table).
Soft fruit
Preserve
Temperature in
°F
Cooking time un-
til simmering in
min.
Continue to cook
at 220 °F in min.
Strawberries,
blueberries, rasp-
berries, ripe
gooseberries
320 - 340
35 - 45
---
Stone fruit
Preserve
Temperature in
°F
Cooking time un-
til simmering in
min.
Continue to cook
at 220 °F in min.
Pears, quinces,
plums
320 - 340
35 - 45
10 - 15
Vegetables
Preserve
Temperature in
°F
Cooking time un-
til simmering in
min.
Continue to cook
at 220 °F in min.
Carrots
1)
320 - 340
50 - 60
5 - 10
Cucumbers
320 - 340
50 - 60
---
Mixed pickles
320 - 340
50 - 60
5 - 10
Kohlrabi, peas, as-
paragus
320 - 340
50 - 60
15 - 20
1)
Leave standing in oven when switched off
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Содержание BP7304001
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