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BOTTOM HEATER AND FAN
This is used for baking leavened but low-rising pastry and
for preserving fruit and vegetables. Use the second guide
from the bottom and a rather shallow baking tray to allow
the hot air to circulate across the upper side of the dish.
PRESERVATION
Prepare the food to be preserved and jars as usual. Use jars with a rubber sealing ring and a glass cover. Do not use jars
with threaded or metal caps or metal tins. Make sure the jars are of equal size, fi lled with the same contents, and tightly
sealed.
Pour 1 litre of hot water into the deep tray (approx. 70°C) and place 6 1-litre jars into the tray. Place the tray into the oven
on the second guide.
During preservation, observe the food and cook until the liquid in the jars starts to simmer – when bubbles appear in the
fi rst jar.
Type of food Guide
(from the
bottom)
Temperature
(°C)
Cooking time
(min.)
Temperature
at the start of
simmering
Resting time
in the oven
(min)
FRUIT
Strawberries (6×1 l) 2 180 40-60 switch off 20-30
Stone fruits (6×1 l) 2 180 40-60 switch off 20-30
Fruit mush (6×1 l) 2 180 40-60 switch off 20-30
VEGETABLE
Pickled gherkins (6×1 l) 2 180 40-60 switch off 20-30
Beans/carrots (6×1 l) 2 180 40-60 120 °C, 60 min 20-30
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