AEG BP5023001M User Manual page 25

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
Preserving
Things to note:
• 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 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 moisture in
the oven.
• When the liquid in the jars starts to simmer (after approx. 35-60 minutes with one-litre
jars), stop the oven or decrease the temperature to 220 °F (see the table).
Soft fruit
Preserve
Strawberries, blueber-
ries, raspberries, ripe
gooseberries
Stone fruit
Preserve
Pears, guinces, plums
Defrosting time Further defrosting
in min.
100 - 140
100 - 140
90 - 120
25 - 35
30 - 40
30 - 40
80 - 100
60
Temperature in °F
320 - 340
Temperature in °F
320 - 340
Helpful hints and tips
time in min.
Place the chicken on an up-
turned saucer placed on a
20 - 30
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
10 - 15 when still slightly frozen in
places
60 -
Cooking time until
simmering in min.
35 - 45
Cooking time until
simmering in min.
35 - 45
25
Comment
Continue to cook
at 220 °F in mis.
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Continue to cook
at 220°F in min.
10 - 15