45
Making preserves
Oven function: Fan cooking
•
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 suita-
ble
.
•
When making preserves, use the
first shelf position from the bottom
.
•
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 shelf in such a way that they are not touching each
other.
•
Pour approx. 1/2 litre of water into the shelf, so that there is sufficient
moisture in the oven.
•
As soon as the liquid in the first jars starts to simmer (after approx.
35 -
60 minutes for 1 litre jars), switch off the oven or adjust the tempera
-
ture to
100°C (see table).
Preserves table
The times and temperatures for making preserves are for guidance only.
Preserve
Temperature
in°C
Cooking time
until simmering
in mins.
Continue to cook
at 100°C
in mins.
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
Carrots
1)
1) Leave standing in oven when switched off
160-170
50-60
5-10
Mushrooms
1)
160-170
40-60
10-15
Cucumbers
160-170
50-60
---
Mixed pickles
160-170
50-60
15
Kohlrabi, peas, asparagus
160-170
50-60
15-20
Beans
160-170
50-60
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