Usage, Tables and Tips
26
Drying
Oven function: True fan
•
Use oven shelves covered with greaseproof paper or baking parchment.
•
You get a better result if you switch the oven off halfway through the drying time,
open the door and leave the oven to cool down overnight.
•
After this finish drying the food to be dried.
Making Preserves
Oven function: Base heat
•
For preserving, use only commercially available preserve jars of the same size.
•
Jars with twist-off or bayonet type lids and metal tins are not suitable
.
•
When making preserves, use the
first shelf position from the bottom
.
•
Use the baking tray for making preserves. There is enough room on this for up to six 1-
litre preserving jars.
•
The jars should all be filled to the same level and clamped shut.
Strawberries, 300g
30-40
10-20
---
Butter, 250g
30-40
10-15
---
Cream, 2 x 200g
80-100
10-15
Cream that is still slightly frozen in part
can still be whipped
Flan/gateau, 1400g
60
60
---
Food to be dried
Temperature in
°C
Oven level
Time in hours
(Guideline)
1 level
2 levels
Vegetables
Beans
60-
70
3
1 / 4
6-8
Peppers (strips)
60-
70
3
1 / 4
5-6
Vegetables for soup
60-
70
3
1 / 4
5-6
Mushrooms
50-
60
3
1 / 4
6-8
Herbs
40-50
3
1 / 4
2-3
Fruit
Plums
60-
70
3
1 / 4
8-10
Apricots
60-
70
3
1 / 4
8-10
Apple slices
60-
70
3
1 / 4
6-8
Pears
60-
70
3
1 / 4
6-9
Food
Defrosting
time
Min.
Further de-
frosting time
(mins.)
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