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SterilisierĆ
tabelle
Nur mit Unterhitze oder Heisslut auf der untersten Ebene.
Die Gläser dürfen sich nicht berühren.
oder
Temperatur
°C
Sterilisieren bis
Perlbeginn
Zeit in Min.
Weiter–
sterilisieren
Zeit in Min.
Anschliessend
im aus–
geschalteten
Backofen stehen
lassen
Zeit in Min.
Beerenobst
Erdbeeren
Blaubeeren
Himbeeren
reife Stachelbeeren
150 – 160 35 – 45 ––– –––
unreife Stachelbeeren 150 – 160 35 – 45 15 –––
Steinobst
Früchte mit hartem Fleisch
Birnen
Quitten
Zwetschgen
150 – 160 35 – 45 15 –––
Gemüse
Karotten 150 – 160 50 15 60
Pilze 150 – 160 45 30 60
Mixed Pickles 150 –160 50 15 –––
Kohlraben
Bohnen
Erbsen
Spargeln
150 – 160 50 80 – 120 45 – 60
Dörrtabelle
Dörren mit Heissluft. Verwenden Sie Dörrbleche. Sie erzielen ein
besseres Ergebnis, wenn Sie nach halber Dörrzeit den Backofen ausschalten. Öffnen und
gut auskühlen lassen, am Besten über Nacht. Danach Dörrgut fertig dörren.
Temperatur °C Zeit in Stunden
Gemüse
Bohnen 75 6 – 8
Peperoni (Streifen) 75 5 – 6
Suppengemüse 75 5 – 6
Pilze 50 6 – 8
Kräuter 40 – 50 2 – 3
Früchte
Zwetschgen 75 8 – 10
Aprikosen 75 8 – 10
Apfelschnitze 75 6 – 8
Birnen 75 6 – 9
29


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