Recipe Book

door and let it cool down for one night
to complete the drying.
Drying table
Food Temperature
(°C)
Shelf position Time (h)
1 position 2 position
Beans 75 2 2 / 3 6 - 9
Pepper slices 75 2 2 / 3 5 - 8
Vegetables for
soup
75 2 2 / 3 5 - 6
Mushrooms 50 2 2 / 3 6 - 9
Herbs 40 - 50 2 2 / 3 2 - 4
Plums 75 2 2 / 3 8 -12
Apricots 75 2 2 / 3 8 - 12
Apple slices 75 2 2 / 3 6 - 9
Pears 75 2 2 / 3 9 - 13
MAKING PRESERVES
Heating function: Preserving
• Use only preserve jars of the same di-
mensions available on the market.
• Do not use jars with twist - off and bay-
onet type lids, or metal tins.
• Use the first shelf from the bottom for
this function.
• Put no more than six one - litre pre-
serve jars on the baking tray.
• Fill the jars up to the same level 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 mois-
ture in the oven.
• When the liquid in the jars starts to sim-
mer (after approx. 35 - 60 minutes with
one - litre jars), stop the oven or de-
crease the temperature to 100°C (see
the table).
Preserves table - Berries
Preserve Temperature
(°C)
Cooking time
until simmering
(min)
Cooking
time at
100°C (min)
Strawberries, blueberries,
raspberries, ripe gooseber-
ries
160 - 170 35 - 45 ---
Unripe gooseberries 160 - 170 35 - 45 10 - 15
Preserves table - Stone fruits
Preserve Temperature
(°C)
Cooking time
until simmering
(min)
Cooking
time at
100°C (min)
Pears, quinces, plums 160 - 170 35 - 45 10 - 15
10
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