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Ne mettez pas plus de six bocaux à
conserves d'un litre sur le plateau de
cuisson.
Remplissez les bocaux au même ni-
veau et enclenchez le système de fer-
meture.
Les bocaux ne doivent pas se toucher.
Mettez environ 1/2 litre d'eau dans le
plateau de cuisson pour humidifier le
four.
Lorsque le liquide dans les bocaux
commence à frémir (au bout de 35 à
60 minutes avec des bocaux d'un li-
tre), arrêtez le four ou baissez la tem-
pérature à 100 °C (voir le tableau).
Tableau de cuisson pour les conserves - Baies
Conserve Températu-
re (°C)
Cuisson jusqu'à
ce que la prépa-
ration commen-
ce à frémir (min)
Temps de cuis-
son à 100 °C
(min)
Fraises, myrtilles, fram-
boises, groseilles à ma-
quereau mûres
160 - 170 35 - 45 ---
Tableau de cuisson pour les conserves - Fruits à noyau
Conserve Températu-
re (°C)
Cuisson jusqu'à
ce que la prépa-
ration commen-
ce à frémir (min)
Temps de cuis-
son à 100 °C
(min)
Poires, coings, prunes 160 - 170 35 - 45 10 - 15
Tableau de cuisson pour les conserves - Légumes
Conserve Températu-
re (°C)
Cuisson jusqu'à
ce que la prépa-
ration commen-
ce à frémir (min)
Temps de cuis-
son à 100 °C
(min)
Carottes
1)
160 - 170 50 - 60 5 - 10
Concombres 160 - 170 50 - 60 ---
Bouquet croquant de lé-
gumes
160 - 170 50 - 60 15
Chou-rave, petits pois,
asperges
160 - 170 50 - 60 15 - 20
1)
Laissez dans le four une fois celui-ci éteint
11.15 Pain
Le préchauffage n'est pas recommandé.
Type de cuis-
son
Fonction du
four
Niveau
d'enfourne-
ment
Température
en °C
Durée en min
Pain blanc Pain 2 180 - 200 40 - 60
Baguette Pain 2 200 - 220 35 - 45
32
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