Publicité
Les langues disponibles
Les langues disponibles
Drying
Use undamaged fruit and vegetables only and wash them
thoroughly.
Drain off any excess water from fruit and vegetables and dry
them.
Fruit and vegetables
600 g of apple rings
800 g of pear slices
1.5 kg damsons or plums
200 g herbs, washed
Preserving
For preserving, the jars and rubber seals must be clean and
intact. If possible, use jars of the same size. The information in
the table is for round, one-litre jars.
Caution!
Do not use jars that are larger or taller than this. The lids could
crack.
Only use fruit and vegetables in good condition. Wash them
thoroughly.
The times given in the tables are a guide only. The time will
depend on the room temperature, number of jars, and the
quantity and temperature of the contents. Before you switch off
the appliance or change the cooking mode, check whether the
contents of the jars are bubbling as they should.
Preparation
Fill the jars, but not to the top.
1.
Wipe the rims of the jars, as they must be clean.
2.
Place a damp rubber seal and a lid on each jar.
3.
Fruit in one-litre jars
Apples, redcurrants, strawberries
Cherries, apricots, peaches, gooseberries
Apple purée, pears, plums
Vegetables
As soon as bubbles begin to form in the jars, set the
temperature back to between 120 and 140 °C. Depending on
Vegetables with cold cooking water in one-litre jars
Gherkins
Beetroot
Brussels sprouts
Beans, kohlrabi, red cabbage
Peas
Taking out the jars
After preserving, remove the jars from the cooking
compartment.
Caution!
Do not place the hot jars on a cold or wet surface. They could
suddenly burst.
The universal pan must be inserted at level 3,
and the wire rack is placed at level 1.
Line the universal pan and the wire rack with greaseproof or
parchment paper.
Turn very juicy fruit or vegetables several times. Remove fruit
and vegetables from the paper as soon as they have dried.
Level
Type of
Temperature in °C
heating
1+3
80
"
1+3
80
"
1+3
80
"
1+3
80
"
Seal the jars with the clips.
4.
Place no more than six jars in the cooking compartment.
Settings
Insert the universal pan at level 2. Arrange the preserving jars
1.
so that they do not touch each other.
Pour ½ litre of water (approx. 80 °C) into the universal pan.
2.
Close the oven door.
3.
Set Bottom heat
4.
Set the temperature to 170 - 180 °C.
5.
Preserving
Fruit
After approx. 40 to 50 minutes, small bubbles begin to form at
short intervals. Switch off the oven.
After 25 to 35 minutes of residual heat, remove the preserving
jars from the cooking compartment. If they are allowed to cool
for longer in the cooking compartment, germs could multiply,
promoting acidification of the preserved fruit.
When it starts to bubble
Switch off
Switch off
Switch off
the type of vegetable, heat for approx. 35 to 70 minutes. Switch
off the oven after this time and use the residual heat.
When it starts to bubble
-
approx. 35 minutes
approx. 45 minutes
approx. 60 minutes
approx. 70 minutes
Cooking time, hours
approx. 5
approx. 8
approx. 8-10
approx. 1½
$
.
Residual heat
approx. 25 minutes
approx. 30 minutes
approx. 35 minutes
Residual heat
approx. 35 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
57
Publicité
