Zanussi ZVENM6X1 사용자 설명서 - 페이지 23
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페이지 인쇄
Chicken
Meat
Trout
Strawberries
Butter
Cream
Gateau
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 / Blue-
berries / Raspberries /
Ripe gooseberries
(min)
(kg)
Defrosting time
1
100 - 140
1
100 - 140
0.15
25 - 35
0.3
30 - 40
0.25
30 - 40
2 x 0.2
80 - 100
1.4
60
(min)
Cooking time until
simmering
35 - 45
(min)
Further defrosting
time
20 - 30
20 - 30
10 - 15
10 - 20
10 - 15
10 - 15
60
(min)
STONE
Cooking time
FRUIT
until simmer-
Peaches /
35 - 45
Quinces /
Plums
(min)
VEGE-
Cooking time
TABLES
until simmer-
Carrots
50 - 60
Cucumbers
50 - 60
Mixed pickles
50 - 60
Kohlrabi /
50 - 60
Peas / Aspar-
agus
Turn halfway
through.
Turn halfway
through.
-
-
-
Whip the cream
when still slightly
frozen in places.
-
(min)
Continue to
cook at
ing
100 °C
10 - 15
(min)
Continue to
cook at 100 °C
ing
5 - 10
-
5 - 10
15 - 20
23