AEG BOGESM Kochbuch PDF herunterladen (Seite 19)

Dish Weight (g)

Defrosting

time (min)

Further de-

frosting time

(min)

Comment

Cream 2 x 200 80 - 100 10 - 15

Cream can also be

whipped when still

slightly frozen in pla-

ces

Gateau 1400 60 60 ---

1.18 Preserving - Bottom Heat

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.

• 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 100 °C

(see the table).

Soft fruit

Preserve Temperature (°C)

Cooking time un-

til simmering

(min)

Continue to cook

at 100 °C (min)

Strawberries,

blueberries, rasp-

berries, ripe

gooseberries

160 - 170 35 - 45 ---

Stone fruit

Preserve Temperature (°C)

Cooking time un-

til simmering

(min)

Continue to cook

at 100 °C (min)

Pears, guinces,

plums

160 - 170 35 - 45 10 - 15

Vegetables

Preserve Temperature (°C)

Cooking time un-

til simmering

(min)

Continue to cook

at 100 °C (min)

Carrots

1)

160 - 170 50 - 60 5 - 10

Cucumbers 160 - 170 50 - 60 ---

Mixed pickels 160 - 170 50 - 60 5 - 10

Kohlrabi, peas, as-

paragus

160 - 170 50 - 60 15 - 20

1)

Leave standing in oven when switched off

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