58
en-us
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 you begin canning, the glasses should be
disinfected in the oven to prevent the food from
spoiling. This is the only way to ensure that canned
goods keep for a relatively long time and can be
stored outside of the refrigerator.
▯
Disinfect the empty jars at 210° F (100 °C) for at least
20 minutes using the "Hot air" (fan-oven) setting. The
lids and rubber preserving seals for the jars can be
disinfected at the same time in boiling water to avoid
them drying out in the dry heat of the oven.
Dish
Accesso-
ries
Level
Tempera-
ture
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Fruit
Wire rack
1
300 - 320
(150 - 160)
N
35 - 40
in closed canning jars
Vegetables
Wire rack
1
375 - 390
(190 - 200)
N
60 - 120
in closed canning jars
Dish
Accesso-
ries
Level
Tempera-
ture
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Disinfecting
Wire rack
2
210 (100)
H
20 - 25
Canning jars, baby bottles
