Miele DGC 6000 XL, Cookbook

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18
Cooking time is shorter for soft vegetables such
as cucumbers than for harder vegetables such as
pulses.
Do not fi ll the jar to more than 3 cm below the
rim. Layer the food loosely to avoid cell damage.
Tap the jar gently on a cloth-covered surface to
help the contents to settle.
Cakes:
Proceed as per the preserving recipes.
Tips
Place the rack on the lowest shelf position. Ar-
range jars of equal size on the rack, ensuring
that they cannot move.
Special applications
Bottles and jars:
• Use only blemish-free, clean and rinsed
utensils; check jars, lids, clips, springs and seals
thoroughly. Jars with screw tops and glass lids
with rubber seals may be used.
• Ensure that jars are all of an equal size so that
they are cooked evenly.
• Wipe the rim of the jar with a clean cloth and
hot water after fi lling and then seal the jar.
Fruit:
Sort carefully and wash briefl y but thoroughly,
then leave to drain. Wash berries very
carefully as these are delicate and likely to
squash. Remove any peel, stalks, seeds or stones.
Chop larger fruit and cut fruit such as apples into
slices.
When bottling larger fruit with stones such as
plums or apricots, prick the fruit several times
with a fork or a wooden skewer to prevent it
from bursting.
Fill with a solution of sugar and water or layer
with caster sugar. The amount of sugar will
depend on the type of fruit, its ripeness and
personal taste, but has no bearing on the
storage life. The food must be completely
covered.
Vegetables:
Wash, dry and chop the vegetables and blanch
before bottling to preserve colour. Layer the
prepared and chopped raw vegetables in the
preserving jars and fi ll with brine or vinegar
solution, to which herbs can be added if desired.
The food must be completely covered.