Food Temperature (°C) Time (min) Shelf position
Macaroons 160 25 - 35 3
Muffins 180 25 - 35 3
Savoury cracker 170 20 - 30 3
Short crust pastry biscuits 150 25 - 35 3
Tartelettes 170 15 - 25 3
Vegetarian
Food Temperature (°C) Time (min) Shelf position
Mixed vegetables in pouch 400 g 180 25 - 35 3
Omelette 200 20 - 30 3
Vegetables on tray 700 g 180 25 - 35 3
10.8 Preserving - Bottom heat
• Use only preserve jars of the same
dimensions available on the market.
• Do not use jars with twist-off and bayonet
type lids, or metal tins.
• Use the first shelf from the bottom for this
function.
• Put no more than six one-litre preserve
jars on the baking tray.
• Fill the jars up to the same level 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 approx. 35 - 60 minutes with one-
litre jars), stop the oven or decrease the
temperature to 100 °C (see the table).
Soft fruit
Preserve Temperature
(°C)
Cooking time until sim‐
mering (min)
Continue to cook at
100 °C (min)
Strawberries, blueberries, rasp‐
berries, ripe gooseberries
160 - 170 35 - 45 -
Stone fruit
Preserve Temperature (°C) Cooking time until simmer‐
ing (min)
Continue to cook at 100 °C
(min)
Pears, quinces,
plums
160 - 170 35 - 45 10 - 15
Vegetables
Preserve Temperature (°C) Cooking time until sim‐
mering (min)
Continue to cook at
100 °C (min)
Carrots
1)
160 - 170 50 - 60 5 - 10
Cucumbers 160 - 170 50 - 60 -
20 ENGLISH
To Next Page
Loading...
