Instructions for Use

65
Tables and tips en-us
Preserving
▯ In combination steam ovens, you can can fruit and
vegetables with little effort.
▯ If possible, cook food immediately after purchase or
harvesting. Longer storage decreases the vitamin
content and can cause spoilage.
▯ Only use fruit and vegetables in good condition.
▯ The combination steam oven is not suited for
preserving meat.
▯ Check and clean the canning jars, rubber rings,
clamps, and springs carefully.
▯ You can disinfect the clean jars in your combination
steam oven at 212°F (100 °C) and 100% humidity for
20 - 25 min before you preserve the fruit in them.
▯ Place the jars in the perforated cooking container
They must not be in contact with each other.
▯ Open the cooking compartment door after the
cooking time has elapsed. Do not remove the canning
jars from the appliance until they have completely
cooled down.
Food Cooking
container
Temperature
in °F (°C)
Type of
heating
Cooking time
in min.
Observations
Berries (300 g / 11 oz) perforated 115 - 120
(45 - 50)
W 6 - 8
Roast (1 - 1.5 kg /
2 lb 4 oz - 3½ lb)
perforated 115 - 120
(45 - 50)
W 90 - 120
Fish fillet
(150 g / 5 oz each)
perforated 115 - 120
(45 - 50)
W 15 - 20
Vegetables (400 g / 14 oz) perforated 115 - 120
(45 - 50)
W 10 - 12
Goulash (600 g / 1 lb 5 oz) perforated 115 - 120
(45 - 50)
W 40 - 55
Chicken (1 kg / 2 lbs 4 oz) perforated 115 - 120
(45 - 50)
W 60 - 70
Chicken legs
(400 g / 14 oz each)
perforated 115 - 120
(45 - 50)
W 40 - 50
Food Cooking container Tempera-
ture in °F
(°C)
Humidity
in %
Cooking time
in min.
Observations
Fruit, vegetables
(in closed ½ pint /
0.75 l canning jars)
perforated 212 (100) 100 35 - 40
Beans, peas
(in closed ½ pint /
0.75 l canning jars)
perforated 212 (100) 100 120