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Preserving
When preserving use the bottom heat oven
function U.
Preserving jars
• When preserving use only commercially available
jars that are the same size.
3 Jars with twist-off tops or with a bayonet
fastening and metal containers are not suit-
able.
Shelf positions
• Use the 1st shelf position from the bottom for
preserving.
Notes on preserving
• Use the baking tray for preserving. There is room
for up to six jars, each with a capacity of 1 litre.
• The jars should all be filled to the same level and
closed.
• Position the jars on the baking tray so that they do
not come into contact with one another.
• Pour approx. 1/2 litre of water into the baking tray
to create sufficient moisture in the oven.
• As soon as bubbles begin to appear in the first jars
(for 1-litre jars this takes about 35-60 minutes),
switch off the oven or reduce the temperature to
100 °C (see table).
Preserving Table
The states preserving times and temperatures are for
guidance
Preserves
Temperature
in
°C
Cooking time until
bubbles form
Mins.
Continued cook-
ing
at 100 °C
Mins.
Standing time
with oven
switched off
Soft fruit
Strawberries, blueber-
ries, raspberries, ripe
gooseberries
160-170 35-45 - -
Unripe gooseberries 160-170 35-45 10-15 -
Fruit with stones
Pears, quinces, plums 160-170 35-45 10-15 -
Vegetables
Carrots 160-170 50-60 5-10 60
Mushrooms 160-170 40-60 10-15 60
Gherkins 160-170 50-60 - -
Mixed Pickles 160-170 50-60 15 -
Kohlrabi, peas, aspara-
gus
160-170 50-60 15-20 -
Beans 160-170 50-60 - -
Plum purée
160-170
50
45
-6-8 timer
-
-