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Preserving
To be understood under the term preserving is the
conservation of foodstuffs by, amongst others, the
effects of heat. Dependent upon the type and mass
of the items to be preserved, a differentiation is
made between the processes of sterilisation and
pasteurisation.
In sterilisation, the items to be preserved are heated
to a temperature of at least 100°C. With pasteuri-
sation the heating temperature lies by 80°C. For
domestic use pasteurisation is sufficient.
To achieve this, you need appropriate preserving
jars, with screw-tops or lids with rubber rings, and
a fruit preserver.
1. Place the preserving grill
8
in the fruit preserver.
2. Stand the well sealed preserving jars on the
preserving grill
8
.
Note:
A maximum of 14 x 1 liter preserving jars, in two layers,
one above the other, can be pasteurised/sterilised.
3. Fill the fruit preserver with sufficent water to ensure
that the upper jars are submersed in water to at
least 3/4 of their height. Ensure that the preser-
ving jars in the lower layer are firmly sealed, so
that water cannot infiltrate them.
4. Close the fruit preserver with the lid
1
.
Attention:
When it is hot, take hold of the appliance ONLY
by means of the heat insulated handles
2
. Risk of
Burns!
5. Adjust the temperature controller
6
to the desired
heating level.
Use the following tables when selecting a tempe-
rature setting:
Fruit
Temperature in
˚C
Time in minutes
Apple
soft/hard
85
30/40
Apple sauce
90
30
Cherries
80
30
Pear
soft/hard
90
30/80
Strawberries
Blackberries
80
25
Rhubarb
95
30
Raspberries,
Gooseberries
80
30
Redcurrants
Cranberries
90
25
Apricot
85
30
Mirabelle
Greengage
85
30
Peach
85
30
Plum
Damson
90
30
Quince
95
30
Blueberries
85
25
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