6
PRESERVING
Preserving is the conservation or preservation of foods. In conservation, there is a
distinction between sterilisation(100°C) and pasteurisation (80°C). Special preserve
jars with rubber seals are needed for this.
•
Place the
preserving grid (3) in the steam vessel (4).
•
Fill the preserve jars and close them tightly so that water cannot penetrate
them.
•
Place the filled preserve jars on the
preserving grid (3), to a maximum of two
layers over each other.
•
Fill the
steam vessel (4) with water. The upper jars must be at least ¾ immersed
in water.
•
Close the auto-preserving cooker with the
lid (2).
•
Use the
thermostat control (7) to set the desired temperature.
•
Now, the heating-up cycle has begun. In a full device, this cycle can last up to
90 minutes.
•
Once the
indicator light (8) turns off, the actual preserving cycle begins.
•
Once the preserving cycle is over, set the
thermostat control (7) to the OFF
position.
•
Place a sufficiently large and heat-resistant vessel under the
outlet tap (5) and
open it by pressing the lever back. The hot water will then flow out.
•
Once the
steam vessel (4) is completely drained, let the preserve jars cool off for
a longer period of time.
Danger of burns!
PRESERVING TEMPERATURES AND TIMES
Fruits
Temp. in °C Time in min.
Vegetables
Temp. in °C Time in min.
Apples, soft/hard
85
30/40
Cauliflower
100
90
Apple sauce
90
30
Green beans
100
120
Apricots
85
30
Peas
100
120
Pears, soft/hard
90
30/80
Kohlrabi
100
95
Strawberries
80
25
Carrots
100
95
Blackberries
85
25
Mushrooms
100
110
Raspberries /
Gooseberries
80
30
Red cabbage
100
110
Currants /
Cranberries
90
25
Celery
100
110
Cherries
80
30
Asparagus
100
120
Plums
90
30
Tomatoes
90
30
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