60
en-us
Tables and tips
Preserving
▯
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. Make sure that they do not touch. The
water level must reach at least three quarters of the
way up to the top of the contents of the jars.
▯
Open the cooking compartment door after the
cooking time has elapsed. Do not remove the canning
jars from the cooking compartment until they have
cooled down completely.
▯
Store the preserves in a cool, dark and dry place, e.g.
in a pantry. Once the jars have been opened, use the
contents up quickly and store 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.
Drying
▯
Drying is a preservation method with which, through
the feeding in of dry heat, up to 50% of the liquid in
food is removed. At the same time, the flavor becomes
more intense.
▯
The thicker the food is, the longer the drying process
takes. Drying is the fastest and most energy-saving
method if you want to cut food into slices.
▯
Place the prepared food on a roasting dish or tray
covered with greaseproof paper. During the drying
process, turn the food every now and then.
▯
The duration depends on the thickness of the food
and the natural moisture in the food since drying
tomatoes takes longer than drying mushrooms.
▯
If you would like to dry on two levels simultaneously,
use levels 1 and 3 (or 2 and 4).
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
20 - 25
Canning jars, baby bottles
Dish
Accessories
Level Temperature
in °F (°C)
Type of
heating
Cooking
time in
hours
Observations
Sliced mushrooms Wire rack +
greaseproof
paper
2 (3)
120 - 140
(50 - 60)
H
3 - 4
Apple rings
Wire rack +
greaseproof
paper
2 (3)
120 - 160
(50 - 70)
H
5 - 8
