53
Making preserves
Oven function: Ventitherm ® Fan Operated Cooking
•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, use the first shelf position from the bot-
tom.
•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 shelf in such a way that they are not touching
each other.
•Pour approx. 1/2 litre of water into the shelf, so that there is suffi-
cient moisture in the oven.
•As soon as the liquid in the first jars starts to simmer (after approx.
35-60 minutes for 1 litre jars), switch off the oven or adjust the tem-
perature 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,
raspberries, ripe gooseberries 160-170 35-45 ---
Unripe gooseberries 160-170 35-45 10 -15
Stone fruit
Pears, quinces, plums 160-170 35-45 10-15
Vegetables
Carrots1)
1)Leave standing in oven when switched 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 ---