Recipe Book

• 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 in-
to the baking tray to give sufficient
moisture in the appliance.
• When the liquid in the jars starts to sim-
mer (after approx. 35 - 60 minutes with
one - litre jars), stop the appliance or
decrease 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
Preserves table - Vegetables
Preserve Temperature
(°C)
Cooking time
until simmering
(min)
Cooking
time at 100
°C (min)
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)
Keep in the oven after you stop the oven
1.21 Bread Baking
Add 100 ml of water to the water drawer.
Preheating is not recommended.
Type of baking Oven function
Shelf po-
sition
Temperature (°C) Time (min)
White Bread Bread baking 2 180 - 200 40 - 60
Baguette Bread baking 2 200 - 220 35 - 45
Brioche Bread baking 2 180 - 200 40 - 60
Ciabatta Bread baking 2 200 - 220 35 - 45
Rye Bread Bread baking 2 190 - 210 50 - 70
Dark Bread Bread baking 2 180 - 200 50 - 70
All Grain bread Bread baking 2 170 - 190 60 - 90
ENGLISH 21