JUNO JB131D8 Benutzerinformation Seite 26

26
Defrost
Food
Chicken
Meat
Meat
Trout
Strawberries
Butter
Cream
Gateau
Preserving - 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 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.
Soft fruit
Food
Strawberries / Blue‐
berries / Raspber‐
ries / Ripe goose‐
berries
Stone fruit
Food
Pears / Quinces /
Plums
Quantity Defrosting
(g) time (min)
1000 100 - 140
1000 100 - 140
500 90 - 120
150 25 - 35
300 30 - 40
250 30 - 40
2 x 200 80 - 100
1400 60
Temperature (°C)
160 - 170
Temperature (°C)
160 - 170
Further defrost‐
ing time (min)
20 - 30
20 - 30
20 - 30
10 - 15
10 - 20
10 - 15
10 - 15
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).
Cooking time until
simmering (min)
35 - 45
Cooking time until
simmering (min)
35 - 45
Comments
Place the chicken on an
upturned saucer placed
on a large plate. Turn
halfway through.
Turn halfway through.
Turn halfway through.
-
-
-
Cream can also be whip‐
ped when still slightly fro‐
zen in places.
-
Continue to cook
at 100 °C (min)
-
Continue to cook
at 100 °C (min)
10 - 15