36Uses, Tables and Tips
Drying
Oven function: Fan cooking 
•Use oven shelves covered with greaseproof paper or baking parchment.
•You get a better result if you switch the oven off halfway through the drying time, open the door and leave the oven to cool down overnight.
•After this finish drying the food to be dried.
| Temperature in | Oven level | Time in hours | |
Food to be dried |
|
| ||
°C |
|
| (Guideline) | |
| 1 level | 2 levels | ||
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|
| ||
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|
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|
|
Vegetables |
|
|
|
|
Beans | 60 70 | 3 | 1 / 4 |
|
68 | ||||
Peppers (strips) | 60 70 | 3 | 1 / 4 | 56 |
Vegetables for soup | 60 70 | 3 | 1 / 4 | 56 |
|
|
|
|
|
Mushrooms | 50 60 | 3 | 1 / 4 | 68 |
Herbs | 400 | 3 | 1 / 4 | 23 |
Fruit |
|
|
|
|
|
|
|
| |
Plums | 60 70 | 3 | 1 / 4 |
|
810 | ||||
Apricots | 60 70 | 3 | 1 / 4 | 810 |
Apple slices | 60 70 | 3 | 1 / 4 | 68 |
|
|
|
|
|
Pears | 60 70 | 3 | 1 / 4 | 69 |
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Making Preserves
Oven function: Bottom heat 
•For preserving, use only commercially available preserve jars of the same size.
• Jars with twistyonet 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 1litre 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.
