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8.7 Preserving - Bottom Heat
Things to note:
Use only preserve jars of the same di-
mensions available on the market.
Do not use jars with twist-off and bay-
onet type lids or metal tins.
Use the first shelf from the bottom for
this function.
Put no more than six one-litre pre-
serve jars on the baking tray.
Fill the jars equally and close with a
clamp.
The jars cannot touch each other.
Put approximately 1 / 2 litre of water
into the baking tray to give sufficient
moisture in the oven.
When the liquid in the jars starts to
simmer (after approximately 35 - 60
minutes with one-litre jars), stop the
oven or decrease the temperature to
100 °C (see the table).
Soft fruit
Preserve
Temperature in
°C
Cooking time un-
til simmering
(min.)
Continue to cook
at 100°C (min.)
Strawberries /
Blueberries /
Raspberries / Ripe
gooseberries
160 - 170 35 - 45 -
Stone fruit
Preserve
Temperature in
°C
Cooking time un-
til simmering
(min.)
Continue to cook
at 100°C (min.)
Pears / Quinces /
Plums
160 - 170 35 - 45 10 - 15
Vegetables
Preserve
Temperature in
°C
Cooking time un-
til simmering
(min.)
Continue to cook
at 100°C (min.)
Carrots
1)
160 - 170 50 - 60 5 - 10
Cucumbers 160 - 170 50 - 60 -
Mixed pickles 160 - 170 50 - 60 5 - 10
Kohlrabi / Peas /
Asparagus
160 - 170 50 - 60 15 - 20
1)
Leave standing in the oven after it’s deactivated.
9. CARE AND CLEANING
WARNING!
Refer to the Safety chapters.
Notes on cleaning:
Clean the front of the appliance with a
soft cloth with warm water and a
cleaning agent.
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