Practical tips
Bottling | Proceed as follows: |
When bottling, do not use temperatures higher than 95 °C (or 90 °C if the appliance is installed at altitudes higher than 1000 m above sea level). Higher temperatures can cause the jars to shatter. Danger of injury.
Select Steam without pressure for bottling.
Steam without pressure
Produce | Temp. | Duration |
| in °C | in minutes** |
|
|
|
Fruit |
|
|
|
|
|
Apples | 90* | 50 |
Apple | 90* | 65 |
sauce/stewed |
|
|
apples |
|
|
Red / | 80* | 50 |
Blackcurrants |
|
|
Gooseberries | 80* | 55 |
Fruit with stones | 85* | 55 |
|
|
|
Vegetables |
|
|
Beans | 95* | 120 |
Gherkins | 90* | 55 |
|
|
|
*This temperature is not the same as the recommended temperature.
**The times quoted are for 1.0 litre jars. If using 0.5 litre jars reduce the duration by about 15 minutes. If using 0.25 litre jars reduce the duration by about 20 minutes.
Place the prepared jars (all the same size) in a perforated container, ensuring that they do not touch one another.
Select Steam without pressure
100 °C.
Change the recommended temperature if necessary (see chart) .
Set the duration (see chart).
Press the Start/Stop button.
Make use of residual heat by leaving the jars in the oven for 30 minutes after it has switched off.
Cover the jars with a cloth and allow to cool for approx. 24 hours.
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