Food to be dried Temperature in °C Oven level Time in hours (guide-
line)
Vegetables
Beans 75 2 2 / 4 6-9
Peppers (slices) 75 2 2 / 4 5-8
Vegetables for soup 75 2 2 / 4 5-6
Mushrooms 50 2 2 / 4 6-9
Herbs 40-50 2 2 / 4 2-4
Fruit
Plums 75 2 2 / 4 8-12
Apricots 75 2 2 / 4 8-12
Apple slices 75 2 2 / 4 6-9
Pears 75 2 2 / 4 9-13
Making preserves
Oven function: Fan oven with ring heating element
• When making preserves, only use commercially available preserving jars of the same size.
•
Jars with twist-off or bayonet type lids and metal tins are not suitable.
•
When making preserves, use the first shelf position from the bottom .
• Use the baking tray for making preserves. There is enough room on this for up to six
1litre preserving jars.
• The jars should all be filled to the same level and clamped shut.
• Place the jars on the baking tray so that they are not touching one another.
• Pour approx. 1/2 litre of water onto the baking tray so that sufficient moisture is pro-
duced in the oven.
• As soon as the liquid in the first jars starts to simmer (after approx. 35-60 minutes with
1 litre jars), switch the oven off or reduce the temperature to 100°C. (See table).
Preserves table
Preserves
1)
Temperature in
°C
Cooking time until
simmering in minutes.
Continue to cook at
100°C (in minutes).
Berries
Strawberries, blueberries, rasp-
berries, ripe gooseberries
160-170 35-45 ---
Unripe gooseberries 160-170 35-45 10-15
Stone fruits
Pears, quinces, plums 160-170 35-45 10-15
Vegetables
Carrots
2)
160-170 50-60 5-10
Cucumbers 160-170 50-60 ---
Usage, tables and tips
35
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