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Dish
Chicken, 1000 g
Meat, 1000 g
Meat, 500 g
Trout, 150 g
Strawberries, 300 g
Butter, 250 g
Cream, 2 x 200 g
Gateau, 1400 g
11.14 Preserving
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.
Soft fruit
Preserve
Strawberries /
Blueberries /
Raspberries / Ripe
gooseberries
Stone fruit
Preserve
Pears / Quinces /
Plums
Defrosting
Further defrost-
time (min.)
ing time (min.)
100 - 140
100 - 140
90 - 120
25 - 35
30 - 40
30 - 40
80 - 100
60
Temperature in
°C
160 - 170
Temperature in
°C
160 - 170
Put the chicken on an
upturned saucer
20 - 30
placed on a large
plate. Turn halfway
through.
20 - 30
Turn halfway through.
20 - 30
Turn halfway through.
10 - 15
-
10 - 20
-
10 - 15
-
Cream can also be
whipped when still
10 - 15
slightly frozen in pla-
ces.
60
-
• Fill the jars equally 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 approximately 35 - 60
minutes with one-litre jars), stop the
oven or decrease the temperature to
100 °C (see the table).
Cooking time un-
til simmering
(min.)
35 - 45
Cooking time un-
til simmering
(min.)
35 - 45
ENGLISH
33
Comment
Continue to cook
at 100°C (min.)
-
Continue to cook
at 100°C (min.)
10 - 15
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