Aeg-Electrolux B9820-5-A Recipe Book Page 29

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29RECIPE MENU
PRESERVING
When making preserves, only use commercially available preserve 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 1-litre preserving jars.
The jars should all be filled to the same level and clamped shut.
Place the jars on the baking tray in such a way that they are not touching
each other.
Pour approx. 1/2 litre of water into the baking tray, so that there is sufficient
moisture in the oven.
As soon as the liquid in the first jars begins to simmer (with 1--litrejars after
about 35-60 minutes), switch off the oven or reduce the temperature to
100°C (see table).
Preserves Table
The times and temperatures for making preserves are for guidance only.
Preserve
Temperature
in°C
Cooking time until
simmering
in mins.
Continue to cook
at 100°C
in mins.
Soft fruit
Strawberries, blueberries, rasp-
berries, ripe gooseberries
160-170 35-45 ---
Unripe gooseberries 160-170 35-45 10-15
Stone fruit
Pears, quinces, plums 160-170 35-45 10-15
Vegetables
Carrots
1)
1) Leave standing in oven when switched off
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
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