Progress PHN3325X, Руководство пользователя, Страница: 29 / 36

Food Quantity Defrosting
time (min) Further de-
frosting
time (min) Comments
Straw-
berries 300 g 30 - 40 10 - 20 -
Butter 250 g 30 - 40 10 - 15 -
Cream 2 x 200 g 80 - 100 10 - 15 Whip the cream when still slightly
frozen in places.
Gateau 1.4 kg 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
simmering (min) Continue to cook
at 100 °C (min)
Strawberries / Blue-
berries / Raspber-
ries / Ripe gooseber-
ries 160 - 170 35 - 45 -
Stone fruit
Food Temperature (°C) Cooking time until
simmering (min) Continue to cook
at 100 °C (min)
Pears / Quinces /
Plums 160 - 170 35 - 45 10 - 15
Vegetables
Food Temperature (°C) Cooking time until
simmering (min) Continue to cook
at 100 °C (min)
Carrots
1)
160 - 170 50 - 60 5 - 10
Cucumbers 160 - 170 50 - 60 -
Mixed pickles 160 - 170 50 - 60 5 - 10
Progress 29