• 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 220 °F (see the table).
Soft fruit
Preserve
Temperature in °F
Cooking time until
simmering in min.
Continue to cook
at 220 °F in min.
Strawberries, blueber-
ries, raspberries, ripe
gooseberries
320
-
340
35
-
45
---
Stone fruit
Preserve
Temperature in °F
Cooking time until
simmering in min.
Continue to cook
at 220 °F in min.
Pears, quinces, plums
320
-
340
35
-
45
10
-
15
Vegetables
Preserve
Temperature in °F
Cooking time until
simmering in min.
Continue to cook at
220 °F in min.
Carrots
1)
320
-
340
50
-
60
5
-
10
Cucumbers
320
-
340
50
-
60
---
Mixed pickles
320
-
340
50
-
60
5
-
10
Kohlrabi, peas, aspara-
gus
320
-
340
50
-
60
15
-
20
1) Leave standing in oven when switched off
Drying - True Fan Cooking
Cover the oven shelves with baking parchment.
For best results: deactivate the appliance after half the time required. Open the appliance
door and let the appliance cool down. After that finish the drying process.
Vegetables
Food to be dried
Shelf position
Temperature °F
Time in hours
1 level
2 levels
Beans
3
1 / 4
140
-
160
6
-
8
Peppers
3
1 / 4
140
-
160
5
-
6
Vegetables for
soup
3
1 / 4
140
-
160
5
-
6
Mushrooms
3
1 / 4
120
-
140
6
-
8
Herbs
3
1 / 4
100
-
120
2
-
3
26
Helpful hints and tips
Summary of Contents for BP5023001
Page 1: ...BP5023001 EN OVEN USER MANUAL ...
Page 32: ...min 3 mm min 50 mm 32 Installation ...
Page 34: ...max R1200 mm 130 140 alternativ 100 H05VV F H05RR F min 1600 mm 90º 2x3 5x25 34 Installation ...
Page 37: ...37 ...
Page 38: ...38 ...
Page 39: ...39 ...
