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Alimenti Temperatura (°C) Posizione griglia Tempo (h)
Peperoni 60 - 70 2 5 - 6
Verdure per mine-
strone
60 - 70 2 5 - 6
Funghi 50 - 60 2 6 - 8
Erbe 40 - 50 2 2 - 3
Prugne 60 - 70 2 8 - 10
Albicocche 60 - 70 2 8 - 10
Mele a fette 60 - 70 2 6 - 8
Pere 60 - 70 2 6 - 9
11.20 Preparazione di
conserve
Usare solo vasetti per marmellata del-
le stesse dimensioni disponibili sul
mercato.
Non usare vasetti con coperchio a vite
e con chiusura a baionetta od i barat-
toli di metallo.
Per questa funzione usare la prima gri-
glia a partire dal fondo.
Mettere non più di sei vasetti per mar-
mellata da un litro sulla teglia da dolci.
Riempire i vasetti tutti fino allo stesso
livello e chiudere con un morsetto.
I vasetti non devono venire a contatto
l'uno con l'altro.
Versare circa 1/2 litro di acqua nella la-
miera dolci in modo da creare umidità
sufficiente all'interno del forno.
Quando il liquido nei vasetti inizia leg-
germente a bollire (dopo circa 35 - 60
minuti con i vasetti da 1 litro), spegne-
re il forno o ridurre la temperatura a
100°C (vedere la tabella).
Tabella conserve – Frutta morbida
Marmellata/Conserva Temperatu-
ra (°C)
Tempi fino alla
comparsa delle
prime bollicine
in min.
Tempi di cottu-
ra a 100 °C (in
min.)
Fragole, mirtilli, lamponi,
uva spina matura
160 - 170 35 - 45 ---
Tabella conserve – Frutta con noccioli
Marmellata/Conserva Temperatu-
ra (°C)
Tempi fino alla
comparsa delle
prime bollicine
in min.
Tempi di cottu-
ra a 100 °C (in
min.)
Pere, mele cotogne, susi-
ne
160 - 170 35 - 45 10 - 15
Tabella conserve – Verdura
Marmellata/Conserva Temperatu-
ra (°C)
Tempi fino alla
comparsa delle
prime bollicine
in min.
Tempi di cottu-
ra a 100 °C (in
min.)
Carote
1)
160 - 170 50 - 60 5 - 10
ITALIANO 39
39


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