40
Making preserves
Oven function: Bottom heat
•
For preserving, use only commercially avail-
able 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 po-
sition 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 bak-
ing 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).
Preserves table
The times and temperatures for making pre-
serves 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,
raspberries, ripe gooseberries
150-160
35-45
---
Unripe gooseberries
150-160
35-45
10-15
Stone fruit
Pears, quinces, plums
150-160
35-45
10-15
Vegetables
Carrots
1)
150-160
50-60
5-10
Mushrooms
1)
150-160
40-60
10-15
Cucumbers
150-160
50-60
---
Mixed pickles
150-160
50-60
15
Kohlrabi, peas, asparagus
150-160
50-60
15-20
Beans
150-160
50-60
---
1) Leave standing in oven when switched off
Summary of Contents for JLBIOS609
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