Uses, Tables and Tips36
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.
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.
Food to be dried Temperature in
°C
Oven level Time in hours
(Guideline)
1 level 2 levels
Vegetables
Beans 6070 3 1 / 4 68
Peppers (strips) 6070 3 1 / 4 56
Vegetables for soup 6070 3 1 / 4 56
Mushrooms 5060 3 1 / 4 68
Herbs 4050 31 / 4 23
Fruit
Plums 6070 3 1 / 4 810
Apricots 6070 3 1 / 4 810
Apple slices 6070 3 1 / 4 68
Pears 6070 3 1 / 4 69