56
en
Tables and tips
Preserving
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Cook food as soon as possible after purchase or
after it has been harvested. Prolonged storage
reduces the vitamin content and means that food is
on the verge of fermenting.
▯
Only use fruit and vegetables that are in good
condition.
▯
The oven is not suitable for preserving meat.
▯
Carefully check and clean the preserving jars,
rubber sealing rings, clips and springs.
▯
Place the preserving jars in a heat-resistant vessel
containing water. Make sure that they do not touch.
The water level must reach at least three quarters of
the way up to the top of the contents of the jars.
▯
Once the cooking time has elapsed, open the
cooking compartment door. Do not remove the
preserving jars from the cooking compartment until
they have completely cooled down.
▯
Store the preserves in a cool, dark and dry place,
e.g. in a pantry. Once the jars have been opened,
consume the contents quickly and store in the
refrigerator.
Disinfecting
▯
Before you begin preserving the food, the glasses
should be disinfected in the oven to prevent the
food from spoiling. This is the only way to ensure
that preserves keep for a relatively long time and
can be stored outside of the refrigerator.
▯
Disinfect the empty jars at 100 °C for at least 20
minutes in the "Hot air" (fan-oven) setting. The lids
and rubber preserving seals for the jars can be
disinfected at the same time in boiling water to
avoid them drying out in the dry heat of the oven.
Drying
▯
Drying is a method of preserving food in which up
to 50% of the liquid contained in the food is
removed by exposing it to dry heat. This also makes
the flavour more intense.
▯
The thicker the food, the longer the drying process
lasts. The quickest way to dry food – which is also
the method that saves the most energy – is to cut it
into slices.
▯
Place the prepared food onto a wire rack or baking
tray covered with greaseproof paper. Turn the food
from time to time during the drying process.
▯
The duration depends on the thickness of the food
and on the natural level of moisture in the food, i.e.
tomatoes take longer to dry out than mushrooms.
▯
If you want to dry food in the oven on two levels at
the same time, use levels 1 and 3 (or 2 and 4).
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking
time in min.
Comments
Fruit
Wire rack
1 (2)
150 - 160
N
35 - 40
In sealed jars
Vegetables
Wire rack
1 (2)
190 - 200
N
60 - 120
In sealed jars
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking
time in min.
Comments
Disinfecting
Wire rack
2 (3)
100
H
20 - 25
Preserving jars, baby bottles
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking time
in hours
Comments
Sliced mushrooms
Wire rack +
greaseproof
paper
2 (3)
50 - 60
H
3 - 4
Apple rings
Wire rack +
greaseproof
paper
2 (3)
70
H
5 - 8
