Uses, Tables and Tips
30
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, the
first shelf position from the bottom
is the one most
used.
•
Use the shelf 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 pro-
duced in the oven.
•
As soon as the liquid starts to pearl in the first jars (after about 35-60 minutes with
1 litre jars), switch the oven off or reduce the temperature to 100°C (see table).
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
