User manual

Frozen Ready Meals Table
Food to be
cooked
Oven functions Shelf po-
sition
Temperature
(°C)
Time
Frozen pizza Conventional
Cooking
2 as per manu-
facturer's in-
structions
as per manu-
facturer's in-
structions
Chips
1)
(300 -
600 g)
Conventional
Cooking or Tur-
bo Grilling
2 200 - 220 as per manu-
facturer's in-
structions
Baguettes Conventional
Cooking
2 as per manu-
facturer's in-
structions
as per manu-
facturer's in-
structions
Fruit cake Conventional
Cooking
2 as per manu-
facturer's in-
structions
as per manu-
facturer's in-
structions
1)
Turn chips 2 or 3 times during cooking
11.12 Drying
Food Temperature (°C) Shelf position Time (h)
Beans 60 - 70 2 6 - 8
Peppers 60 - 70 2 5 - 6
Vegetables for
soup
60 - 70 2 5 - 6
Mushrooms 50 - 60 2 6 - 8
Herbs 40 - 50 2 2 - 3
Plums 60 - 70 2 8 - 10
Apricots 60 - 70 2 8 - 10
Apple slices 60 - 70 2 6 - 8
Pears 60 - 70 2 6 - 9
11.13 Making preserves
• 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).
ENGLISH 29