40
– The cooking times and temperatures specified are nominal values
Sterilizing table
With interval cooking on the lowest runner.
The preserving jars shall not touch each other.
Temperatur
°C
Sterilizing until
air bubbles start
to rise
Minutes of time
Carry on
sterilizing
Minutes of time
Afterwards leave
in the switched
off oven
lassenMinutes of
time
Berries
Strawberries
Blueberries
Raspberries
Gooseberries
140 – 150 35 – 45 ––– –––
Gooseberries green 140 – 150 35 – 45 15 –––
Stone–fruits
Fruits with hard fruit pulp
Pears
Quinces
Plums
140 – 150 35 – 45 15 –––
Vegetables
Carrots 140 – 150 50 15 60
Mushrooms 140 – 150 45 30 60
Mixed Pickles 150 –160 50 15 –––
Kohlrabi
French beans
Peas
Asparagus
150 – 160 50 80 – 120 45 – 60
Drying table
Make use of drying trays. You will get a better result if you switch the oven off
after half the drying time. Open the oven and let it cool down, best overnight.
After that finsih drying.
Temperature °C Hours of time
Vegetables
French beans 75 6 – 8
Peperoni sliced 75 5 – 6
Vegetable for soup 75 5 – 6
Mushrooms 50 6 – 8
Herbs 40 – 50 2 – 3
Fruits
Plums 75 8 – 10
Apricots 75 8 – 10
Apples sliced 75 6 – 8
Pears 75 6 – 9
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