Further applications
75
Canning
Always follow the USDA canning
guidelines.
Canning containers
Danger of injury!
Heating food up in closed
containers, e.g. tins or sealed jars,
results in an increase in pressure
which can cause them to explode.
Do not use the oven for canning food
or for heating up food in tins.
Only use jars designed for canning:
– Canning jars
– Jars with twist-off lids
Canning fruit and vegetables
We recommend the Convection
Bake
function.
Values apply for 6 x 1 litre jars.
Place the universal tray on shelf
level 2 and place the jars on it.
Select the Convection Bake
function and a temperature of
300–325 °F/150–160 °C.
Wait until small bubbles are forming
evenly in the jars.
Reduce the temperature in good time
to prevent the contents from boiling
over.
Fruit/pickles
Turn the function selector to Oven
lighting
as soon as you can see
the bubbles forming in the jars. Leave
the jars to stand for a further
25–30 minutes in the warm oven
cavity.
Vegetables
Reduce the temperature to
210 °F/100 °C as soon as you can
see the bubbles forming in the jars.
[min]
Carrots
50–70
Asparagus, peas, beans
90–120
Canning duration
When the canning duration has
elapsed turn the function selector to
Oven lighting
. Leave the jars to
stand for a further 25–30 minutes in
the warm oven cavity.
After canning
Danger of burning!
Use oven gloves when removing the
jars from the oven.
Take the jars out of the oven.
Cover the jars with a towel and leave
to set for approx. 24 hours.
Make sure all jars are closed properly
when storing them.
