Do not use jars with twist-off and bayonet
type lids or metal tins.
Use the first shelf position.
Put no more than six one-litre preserve jars
on the baking tray.
Fill the jars equally and close with a clamp.
The jars cannot touch each other.
Put approximately 1/2 litre of water into the
baking tray to give sufficient moisture in the
oven.
When the liquid in the jars starts to simmer
(after approximately 35 - 60 minutes with
one-litre jars), stop the oven or decrease the
temperature to 100 °C (see the table).
Set the temperature to 160 - 170 °C.
SOFT FRUIT
(min)
Cooking time until
simmering
Strawberries / Blueberries /
Raspberries / Ripe goose‐
berries
35 - 45
STONE
FRUIT (min)
Cooking time
until simmer‐
ing
(min)
Continue to
cook at 100
°C
Peaches / Quin‐
ces / Plums
35 - 45 10 - 15
VEG‐
ETABLES (min)
Cooking
time until
simmering
(min)
Continue to
cook at 100
°C
Carrots 50 - 60 5 - 10
Cucumbers 50 - 60 -
Mixed pickles 50 - 60 5 - 10
Kohlrabi / Peas /
Asparagus
50 - 60 15 - 20
11.18 Dehydrating
Cover trays with grease proof paper or baking
parchment.
For a better result, stop the oven halfway
through the drying time, open the door and let
it cool down for one night to complete the
drying.
Use the third shelf position.
(°C) (h)
Beans 60 - 70 6 - 8
Peppers 60 - 70 5 - 6
Vegetables for soup 60 - 70 5 - 6
ENGLISH 27
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