30
Preserves table
The times and temperatures for making preserves
are for guidance only.
Drying
Oven function: Hot air
•
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.
Preserve
Temperature
in°C
Cooking time until
simmering
in mins.
Continue to cook at
100°C
in mins.
Soft fruit
Strawberries, blueberries, raspberries,
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)
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
---
1) Leave standing in oven when switched off
Food to be dried
Temperature in °C
Oven level
Time in hours (Guideline)
1 level
2 levels
Vegetables
Beans
60-
70
3
2 / 4
6-8
Peppers (strips)
60-
70
3
2 / 4
5-6
Vegetables for soup
60-
70
3
2 / 4
5-6
Mushrooms
50-
60
3
2 / 4
6-8
Herbs
40-50
3
2 / 4
2-3
Fruit
Plums
60-
70
3
2 / 4
8-10
Apricots
60-
70
3
2 / 4
8-10
Apple slices
60-
70
3
2 / 4
6-8
Pears
60-
70
3
2 / 4
6-9
