Preserving
• Only use usual preserving jars of the same dimension.
• Do not use jars with twist-off or bayonet type lids and metal tins.
• Use the first shelf level from the bottom.
• Use the baking tray. You can put six 1-litre jars maximum on it.
• Fill all the jars to the same level and close them correctly.
• Put the jars on the shelf, make sure that they do not touch each other.
• Fill approximately 1/2 litre of water into the flat baking tray to have sufficient moisture
in the oven.
• When the liquid lightly starts to bubble in the first jars (after about 35-60 minutes with
1 litre jars), switch off the oven or decrease the temperature to 100°C ( see table).
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
Soft fruit
Preserve
Temperature in °C
Time until simmer
-
ing in mins.
Continue to cook at
100°C in mins.
Strawberries, blueberries, rasp
-
berries, ripe gooseberries
160 - 170
35 - 45
---
Unripe gooseberries
160 - 170
35 - 45
10 - 15
Stone fruit
Preserve
Temperature in °C
Time until simmer
-
ing in mins.
Continue to cook at
100°C in mins.
Pears, quinces, plums
160 - 170
35 - 45
10 - 15
Vegetables
Preserve
Temperature in °C
Time until simmer
-
ing in mins.
Continue to cook at
100°C in mins.
Carrots
1)
160 - 170
50 -60
5 - 10
Cucumbers
160 - 170
50 - 60
---
Mixed pickles
160 - 170
50 - 60
15
Kohlrabi, peas, asparagus
160 - 170
50 - 60
15 - 20
1) Leave standing in oven when switched off
Drying
• Cover the oven shelves with baking parchment.
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
18
Helpful hints and tips
