55
Boiling down
▯
If possible, cook food immediately after purchase
or harvesting. Longer storage decreases the
vitamin content and can cause spoilage.
▯
Only use fruit and vegetables in good condition.
▯
The oven is not suited for preserving meat.
▯
Check and clean the canning jars, rubber rings,
clamps, and springs carefully.
▯
Place the canning jars in a heat-resistant
container with water. Do not touch them; the
content of the glasses should be at least ¾ in the
water.
▯
Open the cooking compartment door after the
cooking time has elapsed. Do not remove the
canning jars from the appliance until they have
completely cooled down.
▯
Store preserved foods where it is cool, dark, and
dry; for example, in a storage room. Use up
already-opened jars quickly and keep them in the
refrigerator.
Disinfecting
▯
Before canning, the jars should be disinfected in
the oven in order to prevent spoilage. Only this
way is it possible to store canned goods for a
longer time and outside the refrigerator.
▯
Disinfect empty jars at 212°F (100 °C) hot air for
at least 20 minutes. The lids and seals for the jars
can be disinfected simultaneously in boiling water
so that they do not dry out in the dry heat in the
oven.
Dish
Accessories Level
Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Fruit
Wire rack
1 (2)
300 - 320
(150 - 160)
N
35 - 40
in closed canning jars
Vegetables
Wire rack
1 (2)
375 - 390
(190 - 200)
N
60 - 120
in closed canning jars
Dish
Accessories Level
Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Disinfecting
Wire rack
2 (3)
212 (100)
H
/
I
20 - 25
Canning jars, baby bottles