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Food
Roast beef
Fillet of beef
Roast veal
Steaks
11.17 Defrost
• Remove the food packaging and put
the food on a plate.
• Use the first shelf position from the
bottom.
Food
Chicken
Meat
Meat
Trout
Strawber-
ries
Butter
Cream
Gateau
11.18 Preserving
• 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.
Quantity (kg)
1 - 1.5
1 - 1.5
1 - 1.5
0.2 - 0.3
Quantity
Defrosting
time (min)
1 kg
100 - 140
1 kg
100 - 140
500 g
90 - 120
150 g
25 - 35
300 g
30 - 40
250 g
30 - 40
2 x 200 g
80 - 100
1.4 kg
60
Temperature
Time (min)
(°C)
120
120 - 150
120
90 - 150
120
120 - 150
120
20 - 40
• Do not cover the food with a bowl or
a plate, as this can extend the defrost
time.
Further de-
Comments
frosting time
(min)
20 - 30
Put the chicken on an upturned
saucer in a big plate. Turn halfway
through.
20 - 30
Turn halfway through.
20 - 30
Turn halfway through.
10 - 15
-
10 - 20
-
10 - 15
-
10 - 15
Whip the cream when still slightly
frozen in places.
60
-
• 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).
Shelf position
1
3
1
3
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