26
Preservation
Yoghurt
Proving
For preservation of food
TEMPERATURE
END TIME
COOK TIME
100°C
00:30
10:48
Preservation
SPECIALS
PRESERVATION
P
RESS
THE
OK / S
ELECT
BUTTON
.
U
SE
THE
UP
/
DOWN
BUTTONS
to select which setting to edit.
P
RESS
THE
OK / S
ELECT
BUTTON
to confirm.
U
SE
THE
UP
/
DOWN
BUTTONS
to change the setting.
P
RESS
THE
OK / S
ELECT
BUTTON
to confirm. (Repeat step 2 & 5 if needed).
P
RESS
THE
S
TART
BUTTON
.
F
OR
PRESERVATION
of fruits and veg-
etables.
P
LACE
THE
D
RIP
TRAY
ON
LEVEL
2
and put the prepared jars in it.
U
SE
ONLY
FRUIT
and vegetables of good quality.
Jars can be cleaned with the disinfection function.
Open the door after the preserving time has ended but let the jars
remain in the oven until they have reached room temperature
PRESERVATION
F
OOD
A
MOUNT
T
IME
H
INTS
VEGETABLES
1 L
ITER
J
AR
40-120 M
IN
.
P
RE
-
COOK
VEGETABLES
and fill the jars as described for
the fruit. Pour over brine.
½ L
ITER
J
AR
25 - 105 M
IN
.
FRUIT
1 L
ITER
J
AR
30-50 M
IN
.
R
IPE
FRUIT
does not need to be pre-cooked. Hard
fruit needs some pre-cooking.
F
ILL
THE
JARS
but leave about 2 cm unfilled from top.
Pour syrup over the fruit
½ L
ITER
J
AR
15-35 M
IN
.
Содержание ESTM 9145
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