NEFF B58VT68H0, Instruction Manual

en

        Tested for you in our cooking studio

64

Preserving

You can preserve fruit and vegetables using your 

appliance.

:

Warning – Risk of injury! 

If the food is preserved incorrectly, the preserving jars 

may burst. Follow the instructions for preserving.

Jars

Use only clean and undamaged preserving jars. Only 

use heat-resistant, clean and undamaged rubber rings. 

Check clips and clamps in advance.
For each preserving process, only use preserving jars 

that are the same size and contain the same food. In 

the cooking compartment, you can preserve the 

contents of a maximum of six 

^

, 1 or 1

^

-litre 

preserving jars at the same time. Do not use jars that 

are larger or taller than this. The lids could rupture.
Preserving jars must not touch one another in the 

cooking compartment during the preserving process.

Preparing fruit and vegetables

Only use fruit and vegetables that are in good condition. 

Wash them thoroughly.
Peel, core and chop fruit and vegetables appropriate to 

their type and fill the preserving jars with them up to 

approx. 2 cm below the rim.

Fruit

Fill the preserving jars with the fruit along with a hot, 

skimmed sugar solution (approx. 400 ml for a 1-litre 

jar). For one litre of water:

■

Approx. 250 g sugar for sweet fruit

■

Approx. 500 g sugar for sour fruit

Vegetables

Fill the jars with the vegetables along with hot, boiled 

water.

Wipe the rims of the jars, as they must be clean. Place 

a damp rubber ring and a lid on each jar. Seal the jars 

with clamps. Place the jars into the universal pan so 

that they do not touch each other. Pour 500 ml hot 

water (approx. 80 °C) into the universal pan. Use the 

settings indicated in the table.

Ending the preserving process
Fruit

After a short while, small bubbles will form at short 

intervals. Switch off the appliance once all preserving 

jars are bubbling. Remove the jars from the cooking 

compartment after the indicated cooling time.

Vegetables

After a short while, small bubbles will form at short 

intervals. As soon as all preserving jars are bubbling, 

reduce the temperature to 120 °C and allow the jars to 

continue to bubble in the closed cooking compartment 

as indicated in the table. After this time has elapsed, 

switch off the appliance and make use of the residual 

heat for several minutes as indicated in the table.
After preserving, remove the jars from the cooking 

compartment and place them onto a clean cloth. Do not 

place these hot jars onto a cold or damp surface, as 

they may crack. Cover the preserving jars to protect 

them from draughts. Only remove the clamps once the 

jars are cold.

Recommended setting values

The indicated times in the settings table are average 

values for preserving fruit and vegetables. They may be 

influenced by room temperature, the number of jars, 

quantity, heat and quality of the jar contents. The 

specifications are based on 1-litre round jars. Before 

you switch off the appliance or change the cooking 

mode, check whether the contents of the jars are 

bubbling as they should. The bubbling process starts 

after approx. 30-60 minutes.

Type of heating used:

■

‚

 CircoTherm

Allowing the dough to prove at dough 

proving setting

Yeast dough will prove considerably more quickly using 

the "Dough proving" heating type than at room 

temperature and does not dry out. Only start operation 

when the cooking compartment has fully cooled down.

Always allow yeast dough to prove twice. Observe the 

specifications in the settings tables for the 1st and 2nd 

proving processes (dough fermentation and final 

fermentation).

Dough fermentation

Position the dough bowl on the wire rack for the dough 

fermentation. Use the settings indicated in the table.

Preserving

Cookware

Shelf posi-

tion

Type of 

heating

Tempera-

ture in °C

Cooking time in mins.

Vegetables, e.g. carrots

1-litre preserving jars

1

‚

160-170

Before it starts bubbling:30-40

120

When it starts to bubble: 30-40

-

Residual heat: 30

Vegetables, e.g. cucumbers

1-litre preserving jars

1

‚

160-170

Before it starts bubbling: 30-40

-

Residual heat: 30

Stone fruit, e.g. cherries, damsons 1-litre preserving jars

1

‚

160-170

Before it starts bubbling:30-40

-

Residual heat:35

Pomes, e.g. apples, strawberries

1-litre preserving jars

1

‚

160-170

Before it starts bubbling:30-40

-

Residual heat: 25