39Uses, Tables and Tips
Making Preserves
Oven function: Bottom heat
•For preserving, use only 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, the first shelf position from the bottom is the one
most used.
•Use the shelf 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 sufficient moisture
is produced in the oven.
•As soon as the liquid starts to pearl in the first jars (after about 3560minutes
with 1 litre jars), switch the oven off 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, plum s 160170 3545 1015
Vegetables
Carrots1)
1)Leave standing in oven when switch ed off
160170 5060 510
Mushrooms1) 160170 4060 1015
Cucumbers 160170 5060 
Mixed pickles 160170 5060 15
Kohlrabi, peas, asparagus 160170 5060 1520
Beans 160170 5060 