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Strawberries
Butter
Cream
Gateau
11.17 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 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.
(kg)
(min)
Defrosting
time
0.3
30 - 40
0.25
30 - 40
2 x 0.2
80 - 100
1.4
60
(min)
Further de-
frosting
time
10 - 20
-
10 - 15
-
10 - 15
Whip the cream when still slightly
frozen in places.
60
-
SOFT FRUIT
Strawberries / Blue-
berries / Raspber-
ries / Ripe gooseber-
ries
STONE FRUIT
Peaches /
Quinces /
Plums
(min)
Cooking time un-
til simmering
35 - 45
(min)
(min)
Cooking
Continue
time until
to cook at
simmering
100 °C
35 - 45
10 - 15