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Uses, Tables and Tips30
Making preserves
Oven function: Base heat
• 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, the first shelf position 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 baking 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 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, rasp-
berries, 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
Carrots
1)
1) Leave standing in oven when switched off
160-170 50-60 5-10
Cucumbers 160-170 50-60 ---
Mixed pickles 160-170 50-60 15
Kohlrabi, peas, asparagus 160-170 50-60 15-20