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Making preserves - Bottom Heat
Use only preserve jars of the same dimen-
sions available on the market.
Do not use jars with twist-off and bayonet
type lids, or metal tins.
Use the first shelf from the bottom for this
function.
Put no more than six one-litre preserve jars
on the baking tray.
Fill the jars up to the same level and close
with a clamp.
The jars cannot touch each other.
Put approximately 1 / 2 litre of water into the
baking tray to give sufficient moisture in the
oven.
When the liquid in the jars starts to simmer
(after approx. 35 - 60 minutes with one-litre
jars), stop the oven or decrease the tempera-
ture to 100°C (see the table).
Preserves table - Soft Fruits
Preserve Temperature
(°C)
Cooking time until
simmering (min)
Cooking time at 100
°C (min)
Strawberries, blueberries, raspber-
ries, ripe gooseberries
160 - 170 35 - 45 ---
Preserves table - Stone fruits
Preserve Temperature
(°C)
Cooking time until
simmering (min)
Cooking time at 100
°C (min)
Pears, quinces, plums 160 - 170 35 - 45 10 - 15
Preserves table - Vegetables
Preserve Temperature
(°C)
Cooking time until
simmering (min)
Cooking time at 100
°C (min)
Carrots
1)
160 - 170 50 - 60 5 - 10
Cucumbers 160 - 170 50 - 60 ---
Mixed pickles 160 - 170 50 - 60 15
Kohlrabi, peas, asparagus 160 - 170 50 - 60 15 - 20
1) Keep in the oven after you stop the oven
Drying - True Fan Cooking
Food Temperature (°C) Shelf position Time (h)
Beans 60 - 70 2 6 - 8
Peppers 60 - 70 2 5 - 6
Vegetables for soup 60 - 70 2 5 - 6
Mushrooms 50 - 60 2 6 - 8
Herbs 40 - 50 2 2 - 3
Plums 60 - 70 2 8 - 10
Apricots 60 - 70 2 8 - 10
18
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