37
Preservation table
Food to be preserved
Quantity
T=170-180°C, until
boiling / bubbling
(min.)
After appearance of
bubbles
Standing time (in the
oven) (min)
Fruit
Strawberries
6x1 liter
approx. 40
-
55
turn o
ff
25
Stone fruit
6x1 liter
approx. 40
-
55
turn o
ff
30
Apple puree
6x1 liter
approx. 40
-
55
turn o
ff
35
Vegetables
Sour gherkin
6x1 liter
approx. 40 do 55
turn o
ff
30
Beans, carrots
6x1 liter
approx. 40 do 55
Set to 120°C,
60 min
30
Durations:
given in the chart are approximate only. Actual time may vary de to di
ff
erences in room temperature, number
of jars, quantity and temperature of the fruit an vegetables to be preserved, etc. Before turning o
ff
the oven (for fruit)
or setting a lower temperature (for some types of vegetables), make sure there are actually visible bubbles in the jars.
Important: Observe carefully when the bubbles appear in the
fi
rst jar.
Defrosting
• Air circulating in the oven may speed up the process
of defrosting frozen food. Select the defrosting
operation mode by pressing the L9 key.
• Food appropriate for defrosting includes cakes with
heavy cream or butter
-
based
fi
lling, other cakes and
pastry, bread, buns, and deep
-
frozen fruit.
• For reasons of hygiene, meat and poultry should not
be defrosted in an oven.
If possible, turn around or stir the food several times to
make defrosting more even.
Preservation
For food preservation, use the lower fan
operating mode.
Prepare the food to be preserved and the jars as usually.
Use conventional jars with a rubber sealing and glass
cover. Do not use jars with threaded or metal covers and
metal cans / tins. Preferably, the jars should be of the
same size,
fi
lled with the same type of food, and tightly
sealed. Up to six one
-
liter jars can be placed into the
oven simultaneously.
• Only use fresh food.
• Pour approximately one liter of hot water (about 80
°C) into the deep baking tray to provide the required
humidity level in the oven. Place the jars into the oven
in such way that they are not in contact with the walls
and each other (see
fi
gure). Rubber seals should be
wetted before use.
• Insert the deep tray with the jars into the second
guide level from bottom up. During preservation,
observe the jars; cook until the contents of the jars
starts to boil – bubbles appear in the
fi
rst jar. Pleas
note the cooking times from the preservation table
below.