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418669
• Air circulating in the oven may speed up the process of
defrosting frozen food.
• Food appropriate for defrosting includes cakes with heavy
cream or butter-based fi lling, other cakes and pastry, bread,
buns, and deep-frozen fruit.
• For reasons of hygiene, meat and poultry should not be
defrosted in an oven.
If possible, turn around or stir the food several times to make
defrosting more even.
Defrosting
Preservation table
Food to be preserved Quantity
T=170-180°C, until
boiling / bubbling
(min.)
After appearance
of bubbles
Standing time
(in the oven
(min)
Fruit
Strawberries 6x1 liter approx. 40-55 turn off 25
Stone fruit 6x1 liter approx. 40-55 turn off 30
Apple puree 6x1 liter approx. 40-55 turn off 35
Vegetables
Sour gherkin 6x1 liter approx. 40 do 55 turn off 30
Beans, carrots 6x1 liter approx. 40 do 55 Set to 120°C,
60 min
30
Durations: given in the chart are approximate only. Actual time may vary de to differences in room
temperature, number of jars, quantity and temperature of the fruit an vegetables to be preserved,
etc. Before turning off the oven (for fruit) or setting a lower temperature (for some types of
vegetables), make sure there are actually visible bubbles in the jars.
Important: Observe carefully when the bubbles appear in the fi rst jar.
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