Boiling down
▯In the steam oven, you can preserve fruit and vegetables without much effort.
▯If possible, boil down foodstuffs directly after shopping or harvesting. Prolonged storage reduces vitamin content and leads easily to fermentation.
▯Use only fruit and vegetables that are in a perfect state.
▯The steam oven is not suitable for preserving meat.
▯Check and conscientiously clean preserving jars, rubber rings, clamps and springs.
▯Disinfect rinsed jars before preserving in your steam oven at 212°F (100 °C) and 100% humidity for
▯Place preserving jars in the perforated cooking receptacles. They must not touch each other.
▯Open the oven interior door after the cooking time has elapsed. Do not remove preserving jars from the oven interior until they have cooled down fully.
Foodstuff | Cooking receptacle | Tempera- | Humid- | Cooking Remarks |
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| ture in °F | ity in % | time in |
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| (°C) |
| min. |
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Fruit and vegetables (in | Perforated | 212 (100) | 100 | 35 - 40 |
closed 0.75 l (approx. 0.5 |
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pints) preserving jars) |
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Beans and peas (in closed | Perforated | 212 (100) | 100 | 120 |
0.75 l (approx. 0.5 pints) |
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preserving jars) |
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Extracting juice (soft fruits)
▯You can effortlessly and cleanly extract berry juice in the steam oven.
▯Place the berries in the perforated cooking insert and slide it into the third level from below. Slide in the unperforated cooking insert one level below it to collect the liquid.
▯Leave the berries in the appliance until no more juice appears.
▯You can then squeeze the berries dry in a dishtowel to preserve the last remainders of juice.
Foodstuff | Cooking receptacle | Tempera- | Humid- | Cooking | Remarks |
|
| ture in °F | ity in % | time in min. |
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| (°C) |
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Berries | Perforated + | 212 (100) | 100 | 60 - 120 |
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| unperforated |
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