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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 20-25 minutes.
▯ 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.
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-
ture in °F
(°C)
Humid-
ity in %
Cooking
time in
min.
Remarks
Fruit and vegetables (in
closed 0.75 l (approx. 0.5
pints) preserving jars)
Perforated 212 (100) 100 35 - 40
Beans and peas (in closed
0.75 l (approx. 0.5 pints)
preserving jars)
Perforated 212 (100) 100 120
Foodstuff Cooking receptacle Tempera-
ture in °F
(°C)
Humid-
ity in %
Cooking
time in min.
Remarks
Berries Perforated +
unperforated
212 (100) 100 60 - 120