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59
Vegetables: Fill the jars with the vegetables along with
hot, boiled water.
Wipe the rims of the jars, as they must be clean. Place
a damp rubber ring and a lid on each jar. Seal the jars
with clamps. Place the jars into the perforated steam
container (size XL) so that they do not touch each other.
Pour 500 ml hot water (approx. 80 °C) into the
universal pan. Use the settings indicated in the table.
Ending the preserving process
After the specified cooking time, open the appliance
door. Do not remove the preserving jars from the
cooking compartment until they have completely cooled
down.
Wipe the cooking compartment clean afterwards.
Juicing
Before juicing, place the berries in a bowl and sprinkle
with sugar. Leave to stand for at least one hour to draw
out the juice.
Then fill the perforated steam container (size XL) with
the berries and insert into the oven at level 2. Slide the
universal pan in underneath to collect any juice. Use the
settings indicated in the table.
After cooking, wrap the berries in a cloth and squeeze
out the remaining juice.
Wipe the cooking compartment clean afterwards.
Disinfecting
The object to be disinfected must be visibly clean. Place
it onto the wire rack.
Select programme "Sterilise bottles".
Wipe the cooking compartment clean afterwards.
Recommended setting values
The times indicated in the settings table are guideline
values for preserving fruit and vegetables and for
juicing fruit. They may be influenced by room
temperature, number of jars, quantity, heat and the
quality of the jar contents. The specifications are based
on 1-litre round jars.
Type of heating used:
■
P
Steaming
Proving dough
Dough will prove considerably more quickly using the
"Dough proving" heating type than at room temperature
and does not dry out. Only start operation when the
cooking compartment has fully cooled down.
Always allow yeast dough to prove twice. Observe the
specifications in the settings tables for the 1st and 2nd
proving processes (dough fermentation and final
fermentation).
Dough fermentation
Position the dough bowl on the wire rack for the dough
fermentation. Use the settings indicated in the table.
Do not open the appliance door during the proving
process, as moisture will escape. Do not cover the
dough.
Final fermentation
Place your baked item into the oven at the shelf position
indicated in the table.
Wipe moisture from the cooking compartment before
baking.
Recommended setting values
The temperature and proving time are dependent on
the type and quantity of the ingredients. The values in
the table are therefore only meant to be average values.
Type of heating used:
■
R
Proving dough
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Preserving
Vegetables, e.g. carrots
1-litre preserving jars
2
P
100
30-120
Stone fruit, e.g. cherries, damsons
1-litre preserving jars
2
P
100
25-30
Pomes, e.g. apples, strawberries
1-litre preserving jars
2
P
100
25-30
Juicing
Raspberries
XL steam container
3
P
100
30-45
Redcurrants
XL steam container
3
P
100
40-50
