John Lewis JLBIOS609 manual Making preserves, Preserves table, Oven function Bottom heat

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
	Temperature		Cooking time	Continue to cook
Preserve			until simmering	at 100°C
	in°C
			in mins.	in mins.
Soft fruit
Strawberries, blueberries,	150-160		35-45	---
raspberries, ripe gooseberries
Unripe gooseberries	150-160		35-45	10-15
Stone fruit
Pears, quinces, plums	150-160		35-45	10-15
Vegetables
Carrots1)	150-160		50-60	5-10
Mushrooms1)	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

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