19
Drying
Use only fruit and vegetables that are in perfect condition and
wash them thoroughly first.
Drain well and dry thoroughly.
Place the universal tray on level 3 and the shelf on level 1.
Cover the universal tray and shelf with special baking
parchment or greaseproof paper.
Note:
If the fruit or vegetables contain a lot of juice or water,
they will have to be turned over several times. Once dried,
remove them from the paper immediately.
Jam making
For cooking, the jars and the elastic bands must be clean and
in perfect condition. Whenever possible, use jars of equal sizes.
The values in the tables are given for round 1-Litre jars.
Caution!
Do not use larger or taller jars. Their lids could explode.
Only use fruit and vegetables that are in good condition. Clean
them well.
The times given in tables are only given as an indication. These
can vary according to the outside temperature, number of jars,
quantity and temperature of the jar content. Before turning off
the appliance, ensure the jars have begun to bubble.
Preparation
1.
Tip the fruit or vegetable into the jars but do not fill them to
the brim.
2.
Clean the edges of the jars; these must be clean.
3.
Place a cover and wet elastic band on each jar.
4.
Close the jars with clamps.
Do not place more than six jars in the oven at the same time.
Setting
1.
Place the universal tray on level 2. Place the jars on the tray
so that they do not touch each other.
2.
Pour ½ litre of water (approx. 80 °C) on the universal tray.
3.
Close the oven door.
4.
Position the control knob to bottom heat position
$
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5.
Set the temperature between 170 and 180 ºC.
Jam making
After approximately 40 - 50 minutes, bubbles begin to form
rapidly. Switch the oven off
Take the jars out of the oven after approximately
25 - 35 minutes (the residual heat is used in this time). If these
are allowed to cool in the oven for more time, this could
promote the formation of germs making the jam acidic.
Cooking vegetables
When small bubbles begin to form in the jars, adjust the
temperature to approximately 120 - 140 °C.
About 35 - 70 minutes, depending on the type of vegetables.
After this time, turn off the oven to use the residual heat.
Remove the jars from the oven
Remove the jars from inside the oven when cooking is finished.
Caution!
Do not place hot jars on a cold or wet surface. They could
explode.
Food
Level
Type of heating
Temperature in °C
Cooking time, hours
600 g of sliced apples
1+3
:
80
approximately 5 h
800 g of pears cut into chunks
1+3
:
80
approximately 8 h
1.5 kg of cherries
1+3
:
80
approximately 8-10 h
200 g of cleaned, fresh herbs
1+3
:
80
approximately 1½ h
Fruit in 1 L jars
from when bubbles start to appear
Residual heat
Apples, gooseberries, strawberries
To switch off
approx. 25 minutes
Cherries, apricots, peaches, gooseberries
To switch off
approx. 30 minutes
Apple, pear or cherry puree
To switch off
approx. 35 minutes
Cold cooking vegetables in 1 L jars
When bubbles start to appear 120
140 ºC
Residual heat
Peppers
-
approx. 35 minutes
Beetroot
approx. 35 minutes
approx. 30 minutes
Brussels sprouts
approx. 45 minutes
approx. 30 minutes
Beans, kohlrabi, red cabbage
approx. 60 minutes
approx. 30 minutes
Peas
approx. 70 minutes
approx. 30 minutes
