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Food Quantity
(kg)
Defrosting
time (min)
Further de-
frosting time
(min)
Comments
Cream 2 x 0.2 80 - 100 10 - 15 Whip the cream when still slightly
frozen in places.
Gateau 1.4 60 60 -
8.15 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
220 °F (see the table).
Soft fruit
Food Temperature (°F ) Cooking time until
simmering (min)
Continue to cook at
220 °F (min)
Strawberries / Blue-
berries / Raspber-
ries / Ripe gooseber-
ries
320 - 340 35 - 45 -
Stone fruit
Food Temperature (°F ) Cooking time until
simmering (min)
Continue to cook at
220 °F (min)
Pears / Quinces /
Plums
320 - 340 35 - 45 10 - 15
Vegetables
Food Temperature (°F ) Cooking time until
simmering (min)
Continue to cook at
220 °F (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 the oven after it is deactivated.
ENGLISH 19
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