• 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 mois-
ture in the oven.
• When the liquid in the jars starts to sim-
mer (after approx. 35-60 minutes with
one-litre jars), stop the oven or de-
crease the temperature to 100°C (see
the table).
Soft fruit
Preserve
Temperature in
°C
Cooking time
until simmering
in min.
Continue to
cook at 100°C in
mis.
Strawberries, blue-
berries, raspber-
ries, ripe goose-
berries
160 - 170
35 - 45
-
Stone fruit
Preserve
Temperature in
°C
Cooking time
until simmering
in min.
Continue to
cook at 100°C in
min.
Pears, guinces,
plums
160 - 170
35 - 45
10 - 15
Vegetables
Preserve
Temperature in
°C
Cooking time
until simmering
in min.
Continue to
cook at 100°C in
min.
Carrots
1)
160 - 170
50 - 60
5 - 10
Cucumbers
160 - 170
50 - 60
-
Mixed pickels
160 - 170
50 - 60
5 - 10
Kohlrabi, peas, as-
paragus
160 - 170
50 - 60
15 - 20
1)
Leave standing in oven when switched off
9.11
Defrosting
Remove the food packaging. Put the food
on a plate.
Do not cover it with a bowl or a plate. This
can extend the defrost time.
Use the first oven shelf position. The one
on the bottom.
Dish
Defrosting
time in min.
Further defrost-
ing time in min.
Comment
Chicken, 1000 g
100 - 140
20 - 30
Place the chicken on an
upturned saucer placed
on a large plate Turn
halfway through
Meat, 1000 g
100 - 140
20 - 30
Turn halfway through
Meat, 500 g
90 - 120
20 - 30
Turn halfway through
Trout, 150 g
25 - 35
10 - 15
-
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