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Drying
Use undamaged fruit and vegetables only and wash them
thoroughly.
Drain off any excess water from fruit and vegetables and dry
them.
The baking tray is placed at level 4,
the wire rack is placed at level 2.
Line the baking tray and the wire rack with greaseproof or
parchment paper.
Turn very juicy fruit or vegetables several times. Remove fruit and
vegetables from the paper as soon as they have dried.
Preserving
For preserving, the jars and rubber seals must be clean and
intact. If possible, use jars of the same size. The information in the
table is for round, one-litre jars.
Caution!
Do not use jars that are larger or taller than this. The lids could
crack.
Only use fruit and vegetables in good condition. Wash them
thoroughly.
The times given in the tables are a guide only. The time will
depend on the room temperature, number of jars, and the quantity
and temperature of the contents. Before you switch off the
appliance or change the cooking mode, check whether the
contents of the jars are bubbling as they should.
Preparation
1. Fill the jars, but not to the top.
2. Wipe the rims of the jars, as they must be clean.
3. Place a damp rubber seal and a lid on each jar.
4. Seal the jars with the clips.
Place no more than six jars in the cooking compartment.
Making settings
1. Insert the universal pan at level 2. Arrange the jars on it so that
they do not touch each other.
2. Pour ½ litre of hot water (approx. 80 °C) into the universal pan.
3. Close the oven door.
4. Set
$
Bottom heating.
5. Set the temperature to between 170 and 180 °C.
Preserving
Fruit
After approx. 40 to 50 minutes, small bubbles begin to form at
short intervals. Switch off the oven.
After 25 to 35 minutes of residual heat, remove the preserving jars
from the cooking compartment. If they are allowed to cool for
longer in the cooking compartment, germs could multiply,
promoting acidification of the preserved fruit.
Vegetables
As soon as bubbles begin to form in the jars, set the temperature
back to between 120 and 140 °C. Depending on the type of
vegetable, heat for approx. 35 to 70 minutes. Switch off the oven
after this time and use the residual heat.
Taking out the jars
After preserving, remove the jars from the cooking compartment.
Caution!
Do not place the hot jars on a cold or wet surface. They could
suddenly burst.
Fruit and vegetables
Level
Type of
heating
Temperature, °C
Cooking time, hours
600 g apple rings
2+4
N
80
approx. 5
800 g pear slices
2+4
N
80
approx. 8
1.5 kg damsons or plums
2+4
N
80
approx. 8-10
200 g herbs, washed
2+4
N
80
approx. 1½
Fruit in one-litre jars
When it starts to bubble
Residual heat
Apples, redcurrants, strawberries
Switch off
approx. 25 minutes
Cherries, apricots, peaches, gooseberries
Switch off
approx. 30 minutes
Apple purée, pears, plums
Switch off
approx. 35 minutes
Vegetables with cold cooking water in one-litre jars
When it starts to bubble
Residual heat
Gherkins
-
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
