Bauknecht ESTM 9145, Instructions For Use Manual

Page: 26 / 40

26
Preservation
Yoghurt
Proving
For preservation of food
TEMPERATURE
END TIME
COOK TIME
100°C 00:30
10:48
Preservation
SPECIALS
PRESERVATION

P
RESS THE
OK / S
ELECT BUTTON
.

U
SE THE UP
/
DOWN BUTTONS
to select which setting to edit.

P
RESS THE
OK / S
ELECT BUTTON
to confirm.

U
SE THE UP
/
DOWN BUTTONS
to change the setting.

P
RESS THE
OK / S
ELECT BUTTON
to confirm. (Repeat step 2 & 5 if needed).

P
RESS THE
S
TART BUTTON
.
F
OR PRESERVATION
of fruits and veg-
etables.
P
LACE THE
D
RIP TRAY ON LEVEL
2 and put the prepared jars in it.
U
SE ONLY FRUIT
and vegetables of good quality.
Jars can be cleaned with the disinfection function.
Open the door after the preserving time has ended but let the jars
remain in the oven until they have reached room temperature






PRESERVATION
F
OOD
A
MOUNT
T
IME
H
INTS
VEGETABLES
1 L
ITER
J
AR
40-120 M
IN
.
P
RE
-
COOK VEGETABLES
and fill the jars as described for
the fruit. Pour over brine.
½ L
ITER
J
AR
25 - 105 M
IN
.
FRUIT
1 L
ITER
J
AR
30-50 M
IN
.
R
IPE FRUIT
does not need to be pre-cooked. Hard
fruit needs some pre-cooking.
F
ILL THE JARS
but leave about 2 cm unfilled from top.
Pour syrup over the fruit
½ L
ITER
J
AR
15-35 M
IN
.