Food to be dried
Temperature in °
C
Oven level
Time in hours
(guideline)
Apricots
75
2
2 / 4
8-12
Apple slices
75
2
2 / 4
6-9
Pears
75
2
2 / 4
9-13
Making preserves
Oven functions: Ventitherm ® Fan Operated Cooking
• When making preserves, only use 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.
• Place the jars on the baking tray in such a way that they are not touching each
other.
• Pour approx. 1/2 litre of water into the baking tray, so that sufficient moisture
is produced in the oven.
• As soon as the liquid in the first jars starts to simmer (after approx. 35-60 minutes
with 1 litre jars), switch the oven off or reduce the temperature to 100°C.(see
table).
Preserves table
Preserve
1)
Temperature in
°C
Cooking time until
simmering in mi
-
nutes.
Continue to cook at
100 °C in minutes
Soft fruit
Strawberries, blueberries, rasp
-
berries, ripe gooseberries
160-170
35-45
---
Unripe gooseberries
160-170
35-45
10-15
Stone fruit
Pears, quinces, plums
160-170
35-45
10-15
Vegetables
46
Uses, Tables and Tips
