Preserving, Drying, Stone fruit, Vegetables

18Helpful hints and tips

Preserving

•Only use usual preserving jars of the same dimension.

•Do not use jars with twist-off or bayonet type lids and metal tins.

•Use the first shelf level from the bottom.

•Use the baking tray. You can put six 1-litre jars maximum on it.

•Fill all the jars to the same level and close them correctly.

•Put the jars on the shelf, make sure that they do not touch each other.

•Fill approximately 1/2 litre of water into the flat baking tray to have sufficient moisture in the oven.

•When the liquid lightly starts to bubble in the first jars (after about 35-60 minutes with 1 litre jars), switch off the oven or decrease the temperature to 100°C ( see table).

To see which oven function you must use please refer to the oven functions list in Daily use chapter.

Soft fruit

Preserve	Temperature in °C	Time until simmer-	Continue to cook at
		ing in mins.	100°C in mins.

Strawberries, blueberries, rasp-	160 - 170	35 - 45	---
berries, ripe gooseberries

Unripe gooseberries	160 - 170	35 - 45	10 - 15

Stone fruit

Preserve

Pears, quinces, plums

Temperature in °C	Time until simmer-	Continue to cook at
	ing in mins.	100°C in mins.

160 - 170	35 - 45	10 - 15

Vegetables

Preserve	Temperature in °C	Time until simmer-	Continue to cook at
		ing in mins.	100°C in mins.

Carrots1)	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) Leave standing in oven when switched off

Drying

• Cover the oven shelves with baking parchment.

To see which oven function you must use please refer to the oven functions list in Daily use chapter.