40
Making preserves
Oven function: Bottom heat
•
For preserving, use only commercially avail-
able 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 po-
sition 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 bak-
ing tray so that sufficient moisture is pro-
duced in the oven.
•
As soon as the liquid starts to pearl in the
first jars (after about 35-60 minutes 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 pre-
serves are for guidance only
.
Preserve Tem p e r a t u r e
in°C
Cooking time
until simmering
in mins.
Continue to cook
at 100°C
in mins.
Soft fruit
Strawberries, blueberries, raspber-
ries, ripe gooseberries 150-160 35-45 ---
Unripe gooseberries 150-160 35-45 10-15
Stone fruit
Pears, quinces, plums 150-160 35-45 10-15
Vege ta ble s
Carrots
1)
150-160 50-60 5-10
Mushrooms
1)
150-160 40-60 10-15
Cucumbers 150-160 50-60 ---
Mixed pickles 150-160 50-60 15
Kohlrabi, peas, asparagus 150-160 50-60 15-20
Beans 150-160 50-60 ---
1) Leave standing in oven when switched off