Special uses
Canning
Canning should only be performed by an experienced cook who has received proper training in this method of preserving fruit and vegetables.
Important:
When canning in the steam oven a maximum temperature of 208 °F (98°C) must not be exceeded.
For detailed information on canning see the supplied cookbook.
^Insert the drip tray at the lowest runner and place the rack above it.
Program COOK Universal Q
Produce | Temp | Time |
| in °F (°C) | in minutes * |
Berries |
|
|
Strawberries | 175 (80) | 45 |
Red / | 175 (80) | 50 |
Black currants | 175 (80) | 55 |
Gooseberries | 175 (80) | 55 |
Blackberries | 175 (80) | 55 |
|
|
|
Fruit with pits |
|
|
Apricots | 185 (85) | 55 |
Cherries | 185 (85) | 55 |
Plums | 185 (85) | 55 |
|
|
|
Fruit with stems |
|
|
Apples | 195 (90) | 50 |
Pears | 195 (90) | 65 |
|
|
|
Vegetables |
|
|
Beans | 195 (90) | 120 |
Peas | 195 (90) | 120 |
Carrots | 195 (90) | 90 |
|
|
|
* The given times are for 1 quart (1 l) glasses.
1 pint (0.5 l) glasses = times reduced by 15 min. 1 cup (0.25 l) glasses = times reduced by 20 min.
^Put the prepared jars (all the same size) on the rack, ensuring that they do not touch one another.
^Select COOK Universal and set the recommended temperature according to the table.
^Set the time (see table).
^Press Start.
^To make use of residual heat, wait
30 minutes after the oven has turned off before removing the jars from the oven.
^Cover jars with a cloth and allow to cool for 24 hours.
40