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CONSERVES
Préparez les aliments et les bocaux comme à votre habitude. Prenez des bocaux avec
couvercle en verre et joint en caoutchouc. N’utilisez pas de bocaux à vis avec couvercle en
métal. Les bocaux doivent être de la même taille, remplis des mêmes ingrédients que vous
tasserez bien, et fermés hermétiquement.
Versez environ un litre d’eau chaude (autour de 70°C) dans la lèchefrite et placez-y 6
bocaux de 1 litre. Insérez la lèchefrite sur le second gradin.
Surveillez la stérilisation. Quand le jus à l’intérieur des bocaux commence à frémir, suivez
les instructions figurant dans le tableau ci-après.
Type d'aliment Gradin
(à partir du
bas)
Tempéra-
ture
(°C)
Durée de
cuisson
(min)
Tempéra-
ture au
début de
l'ébullition
Durée de
repos au
four
(min)
FRUITS
Fraises (6×1 l) 2 180 40-60 éteindre 20-30
Fruits à noyau
(6×1 l)
2 180 40-60 éteindre 20-30
Compote de
fruits (6×1 l)
2 180 40-60 éteindre 20-30
LÉGUMES
Cornichons au
vinaigre (6×1 l)
2 180 40-60 éteindre 20-30
Haricots verts /
carottes (6×1 l)
2 180 40-60 120 °C, 60
min
20-30
CHALEUR DE SOLE + VENTILATEUR
Ce mode convient à la cuisson des gâteaux
à la levure boulangère qui ne gonflent pas
beaucoup et à la stérilisation des conserves
de fruits et légumes. Choisissez le second
gradin à partir du bas et une plaque à
pâtisserie peu profonde pour que l'air chaud
puisse circuler au-dessus de la préparation.
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