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Cream
Gateau
10.16 Preserving
Use the function 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 position.
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).
Set the temperature to 160 - 170 °C.
SOFT FRUIT
Strawberries / Blue-
berries / Raspber-
ries / Ripe gooseber-
ries
(kg)
(min)
Defrosting time
2 x 0.2
80 - 100
1.4
60
(min)
Cooking time un-
til simmering
35 - 45
(min)
Further defrost-
ing time
10 - 15
60
STONE
FRUIT
(min)
Cooking
time until
simmering
Peaches /
35 - 45
Quinces /
Plums
VEG-
ETABLES
(min)
Cooking
time until
simmering
Carrots
50 - 60
Cucumbers
50 - 60
Mixed pickles 50 - 60
Kohlrabi /
50 - 60
Peas / Aspar-
agus
10.17 Dehydrating - True Fan
Cooking
Use the third shelf position.
(°C)
Beans
60 - 70
Whip the cream
when still slightly
frozen in places.
-
(min)
Continue
to cook at
100 °C
10 - 15
(min)
Continue to
cook at
100 °C
5 - 10
-
5 - 10
15 - 20
(h)
6 - 8
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