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Steinobst
Speise Temperatur (°C) Einkochen bis Perl-
beginn (Min.)
Weiterkochen bei
100 °C (Min.)
Birnen/Quitten/
Zwetschgen
160 - 170 35 - 45 10 - 15
Gemüse
Speise Temperatur (°C) Einkochen bis Perl-
beginn (Min.)
Weiterkochen bei
100 °C (Min.)
Karotten
1)
160 - 170 50 - 60 5 - 10
Gurken 160 - 170 50 - 60 -
Mixed Pickles 160 - 170 50 - 60 5 - 10
Kohlrabi/Erbsen/
Spargel
160 - 170 50 - 60 15 - 20
1)
Nach dem Ausschalten im Backofen stehen lassen.
11.16 Dörren - Heißluft mit
Ringheizkörper
Verwenden Sie mit Butterbrot- oder
Backpapier belegte Backbleche.
Sie erzielen ein besseres Ergebnis,
wenn Sie nach halber Dörrzeit den
Backofen ausschalten, öffnen und am
besten über Nacht auskühlen lassen.
Gemüse
Speise Temperatur
(°C)
Dauer (Std.) Ebene
1 Ebene 2 Ebenen
Bohnen 60 - 70 6 - 8 3 1 / 4
Paprika 60 - 70 5 - 6 3 1 / 4
Suppengemüse 60 - 70 5 - 6 3 1 / 4
Pilze 50 - 60 6 - 8 3 1 / 4
Kräuter 40 - 50 2 - 3 3 1 / 4
Obst
Speise Temperatur
(°C)
Dauer (Std.) Ebene
1 Ebene 2 Ebenen
Pflaumen 60 - 70 8 - 10 3 1 / 4
Aprikosen 60 - 70 8 - 10 3 1 / 4
Apfelscheiben 60 - 70 6 - 8 3 1 / 4
Birnen 60 - 70 6 - 9 3 1 / 4
DEUTSCH 35
35


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