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Canning
Always observe USDA food safety
guidelines.
Canning containers
Danger of inj
ury!
Do not use the appliance to heat up
or can food in sealed jars or
containers. Pressure will build up
inside them and they can explode
causing damage to the appliance, as
well as the risk of injury and
scalding.
Only use jars designed for canning:
– Canning jars,
– Jars with twist-off lids.
Canning fruit and vegetables
We recommend using the Convection
Bak
e mode.
The instructions below are for 6 one-
lit
er glass jars.
Slide the uni
versal tray onto shelf
level 3. Place the jars on the tray.
Selec
t the Convection Bake
mode and a temperature of
300-340°F (150–170 °C).
W
ait until bubbles rise evenly in the
jars.
Then reduce the temperature to
avoid a boil-over.
Fruit / Cucumbers
As soon as bubbles begin t
o rise
evenly in the jars, reduce the
temperature to the lowest setting.
Then, leave the jars in the warm oven
for an additional 25-30 minutes.
Vegetables
Reduce the t
emperature to 210°F
(100°C) as soon as bubbles begin to
rise evenly in the jars.
Aft
er the canning time has finished,
reduce the temperature to the lowest
setting and leave the jars in the oven
for an additional 25-30 minutes.
After canning
Danger of burns!
U
se pot holders when removing the
jars from the oven.
T
ake the jars out of the oven.
Co
ver the jars with a towel and leave
to set for approx. 24 hours.
Make sure all jars are closed properly
when storing them.