AEG 6000 SURROUNDCOOK Benutzerinformation Seite 72

Butter
Cream
Gateau
8.13 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 / Blueberries /
Raspberries / Ripe goose‐
berries
72 ENGLISH
(kg) (min)
Defrosting time
0.25 30 - 40
2 x 0.2 80 - 100
1.4 60
(min)
Cooking time until
simmering
35 - 45
(min)
Further defrost‐
ing time
10 - 15
10 - 15
60
STONE
FRUIT (min)
Cooking time
until simmer‐
ing
Peaches / Quin‐ 35 - 45
ces / Plums
VEG‐
ETABLES (min)
Cooking
time until
simmering
Carrots 50 - 60
Cucumbers 50 - 60
Mixed pickles 50 - 60
Kohlrabi / Peas / 50 - 60
Asparagus
8.14 Dehydrating - True Fan
Cooking
Cover trays with grease proof paper or baking
parchment.
For a better result, stop the oven halfway
through the drying time, open the door and let
it cool down for one night to complete the
drying.
For 1 tray use the third shelf position.
For 2 trays use the first and fourth shelf
position.
-
Whip the cream when
still slightly frozen in pla‐
ces.
-
(min)
Continue to
cook at 100
°C
10 - 15
(min)
Continue to
cook at 100
°C
5 - 10
-
5 - 10
15 - 20