Preserving
Preparation | The jars and | rubber | seals | must | be clean and intac | ||
| If possible, | use | jars | of the | same | size. The | informati |
| in the table is for round, one1litre jars. |
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| Caution. Do not use jars that are larger or | taller t | |||||
| this. The lids could crack. |
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| Only use fruit and vegetables in good condition. | ||||||
| Wash them | thoroughly. |
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| Do not fill | the | jars | too full | with | fruit or vegetables. | |
| the top of the jars again if necessary. They must | ||||||
| clean. Place a damp seal | and a | lid on each jar. | ||||
| the jars with the clips. |
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Place no more than six jars in the cooking compartment.
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 o the contents. Before you switch off the appliance o change the cooking mode, make sure that the contents of the jars are bubbling as they should.
Setting procedure | 1. Insert | the | universal | pan | at | level | 2. Arrange the |
| on it | so | that they | do | not | touch | each other. |
2.Pour ½ litre of hot water (approx. 80 ºC) into th universal pan.
3.Close the oven door.
4.Set the function selector$tobottom heating.
5.Set the temperature selector to between 170 an 180 ºC.
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