John Lewis JLBIOS633 User Manual download pdf (Page 32)

• For large portions of food place an upturned

empty plate on the bottom of the oven cavity.

Put the food in a deep plate or dish and set it

on top of the plate inside the oven. Remove

shelf supports if necessary.

Food Quantity

(kg)

Defrosting

time (min)

Further de-

frosting time

(min)

Comments

Chicken 1 100 - 140 20 - 30 Put the chicken on an upturned saucer in a

big plate. Turn halfway through.

Meat 1 100 - 140 20 - 30 Turn halfway through.

Trout 0.15 25 - 35 10 - 15 -

Strawber-

ries

0.3 30 - 40 10 - 20 -

Butter 0.25 30 - 40 10 - 15 -

Cream 2 x 0.2 80 - 100 10 - 15 Whip the cream when still slightly frozen in

places.

Gateau 1.4 60 60 -

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.

• 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).

Soft fruit

Food Temperature (°C) Cooking time until

simmering (min)

Continue to cook at

100 °C (min)

Strawberries / Blueber-

ries / Raspberries / Ripe

gooseberries

160 - 170 35 - 45 -

Stone fruit

Food Temperature (°C) Cooking time until

simmering (min)

Continue to cook at

100 °C (min)

Pears / Quinces / Plums 160 - 170 35 - 45 10 - 15

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John Lewis JLBIOS633 User Manual Page 32

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