User manual

10.11 Preserving - Bottom heat
• Use only preserve jars of the same
dimensions available on the market.
• Do not use jars with twist-off and
bayonet type lids, or metal tins.
• Use the first shelf from the bottom for
this function.
• Put no more than six one-litre
preserve 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
moisture in the oven.
• When the liquid in the jars starts to
simmer (after approx. 35 - 60 minutes
with one-litre jars), stop the oven or
decrease the temperature to 100 °C
(see the table).
Soft fruit
Preserve Temperature (°C) Cooking time until
simmering (min)
Continue to cook
at 100 °C (min)
Strawberries, blue‐
berries, raspberries,
ripe gooseberries
160 - 170 35 - 45 -
Stone fruit
Preserve Temperature (°C) Cooking time until
simmering (min)
Continue to cook
at 100 °C (min)
Pears, quinces,
plums
160 - 170 35 - 45 10 - 15
Vegetables
Preserve Temperature (°C) Cooking time until
simmering (min)
Continue to cook
at 100 °C (min)
Carrots
1)
160 - 170 50 - 60 5 - 10
Cucumbers 160 - 170 50 - 60 -
Mixed pickles 160 - 170 50 - 60 5 - 10
Kohlrabi, peas, as‐
paragus
160 - 170 50 - 60 15 - 20
1)
Leave standing in oven when switched off.
10.12 Defrost
• Remove the food packaging. Put the
food on a plate.
• Do not cover it with a bowl or a plate.
This can extend the defrost time.
• Use the first oven shelf position. The
one on the bottom.
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