Manual Junker JB13AB50 (page 50 of 72) (English, German, Dutch, French)

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Drying

Use undamaged fruit and vegetables only and wash them

thoroughly.

Drain off any excess water from fruit and vegetables and dry

them.

The universal pan must be inserted at level 3,

and the wire rack is placed at level 1.

Line the universal pan and the wire rack with greaseproof or

parchment paper.

Turn very juicy fruit or vegetables several times. Remove fruit

and vegetables from the paper as soon as they have dried.

Preserving

For preserving, the jars and rubber seals must be clean and

intact. If possible, use jars of the same size. The information in

the table is for round, one-litre jars.

Caution!

Do not use jars that are larger or taller than this. The lids could

crack.

Only use fruit and vegetables in good condition. Wash them

thoroughly.

The times given in the tables are a guide only. The time will

depend on the room temperature, number of jars, and the

quantity and temperature of the contents. Before you switch off

the appliance or change the cooking mode, check whether the

contents of the jars are bubbling as they should.

Preparation

1. Fill the jars, but not to the top.

2. Wipe the rims of the jars, as they must be clean.

3. Place a damp rubber seal and a lid on each jar.

4. Seal the jars with the clips.

Place no more than six jars in the cooking compartment.

Settings

1. Insert the universal pan at level 2. Arrange the preserving jars

so that they do not touch each other.

2. Pour ½ litre of water (approx. 80 °C) into the universal pan.

3. Close the oven door.

4. Set Bottom heat $.

5. Set the temperature to 170 - 180 °C.

Preserving

Fruit

After approx. 40 to 50 minutes, small bubbles begin to form at

short intervals. Switch off the oven.

After 25 to 35 minutes of residual heat, remove the preserving

jars from the cooking compartment. If they are allowed to cool

for longer in the cooking compartment, germs could multiply,

promoting acidification of the preserved fruit.

Vegetables

As soon as bubbles begin to form in the jars, set the

temperature back to between 120 and 140 °C. Depending on

the type of vegetable, heat for approx. 35 to 70 minutes. Switch

off the oven after this time and use the residual heat.

Taking out the jars

After preserving, remove the jars from the cooking

compartment.

Caution!

Do not place the hot jars on a cold or wet surface. They could

suddenly burst.

Fruit and vegetables Level Type of

heating

Temperature in °C Cooking time, hours

600 g of apple rings 1+3

80 approx. 5

800 g of pear slices 1+3

80 approx. 8

1.5 kg damsons or plums 1+3

80 approx. 8-10

200 g herbs, washed 1+3

80 approx. 1½

Fruit in one-litre jars When it starts to bubble Residual heat

Apples, redcurrants, strawberries Switch off approx. 25 minutes

Cherries, apricots, peaches, gooseberries Switch off approx. 30 minutes

Apple purée, pears, plums Switch off approx. 35 minutes

Vegetables with cold cooking water in one-litre jars When it starts to bubble Residual heat

Gherkins - approx. 35 minutes

Beetroot approx. 35 minutes approx. 30 minutes

Brussels sprouts approx. 45 minutes approx. 30 minutes

Beans, kohlrabi, red cabbage approx. 60 minutes approx. 30 minutes

Peas approx. 70 minutes approx. 30 minutes

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Junker JB13AB50 Manual

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