Preserving
For preserving, the jars and rubber seals must be clean and intact. If possible, use jars of the same size. The information in the table is for round,
Caution!
Do not use jars that are larger or taller than this. The lids could crack.
Only use fruit and vegetables in good condition. Wash them thoroughly.
The times given in the tables are a guide only. The time will depend on the room temperature, number of jars, and the quantity and temperature of the contents. Before you switch off the appliance or change the cooking mode, check whether the contents of the jars are bubbling as they should.
Preparation
1.Fill the jars, but not to the top.
2.Wipe the rims of the jars, as they must be clean.
3.Place a damp rubber seal and a lid on each jar.
4.Seal the jars with the clips.
Place no more than six jars in the cooking compartment.
Making settings
1.Insert the universal pan at level 2. Arrange the jars on it so that they do not touch each other.
2.Pour ½ litre of hot water (approx. 80 °C) into the universal pan.
3.Close the oven door.
4.Set $ Bottom heating.
5.Set the temperature to between 170 and 180 °C.
6.Start operation.
Preserving
Fruit
After approx. 40 to 50 minutes, small bubbles begin to form at short intervals. Switch off the oven.
After 25 to 35 minutes of residual heat, remove the preserving jars from the cooking compartment. If they are allowed to cool for longer in the cooking compartment, germs could multiply, promoting acidification of the preserved fruit.
Fruit in | When it starts to bubble | Residual heat |
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Apples, redcurrants, strawberries | Switch off | approx. 25 minutes |
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Cherries, apricots, peaches, gooseberries | Switch off | approx. 30 minutes |
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Apple purée, pears, plums | Switch off | approx. 35 minutes |
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Vegetables
As soon as bubbles begin to form in the jars, set the temperature back to between 120 and 140 °C. Depending on
the type of vegetable, heat for approx. 35 to 70 minutes. Switch off the oven after this time and use the residual heat.
Vegetables with cold cooking water in | When it starts to bubble | Residual heat |
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Gherkins | - | approx. 35 minutes |
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Beetroot | approx. 35 minutes | approx. 30 minutes |
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Brussels sprouts | approx. 45 minutes | approx. 30 minutes |
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Beans, kohlrabi, red cabbage | approx. 60 minutes | approx. 30 minutes |
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Peas | approx. 70 minutes | approx. 30 minutes |
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Taking out the jars
After preserving, remove the jars from the cooking compartment.
Caution!
Do not place the hot jars on a cold or wet surface. They could suddenly burst.
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato products prepared at high temperatures, such as potato crisps, chips,
toast, bread rolls, bread or fine baked goods (biscuits, gingerbread, cookies).
Tips for keeping acrylamide to a minimum when preparing food
General | ■ Keep cooking times to a minimum. |
| ■ Cook meals until they are golden brown, but not too dark. |
| ■ Large, thick pieces of food contain less acrylamide. |
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Baking | With top/bottom heating max. 200 °C. |
| With 3D hot air or hot air max.180 °C. |
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Biscuits | With top/bottom heating max. 190 °C. |
| With 3D hot air or hot air max. 170 °C. |
| Egg or egg yolk reduces the production of acrylamide. |
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Oven chips | Spread evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray |
| so that the chips do not dry out |
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