down. After that, complete the drying
process.
Vegetables
Food to be
dried
Shelf position
Temperature
(°C)
Time (h)
1 level 2 levels
Beans 3 1 / 4 60 - 70 6 - 8
Peppers 3 1 / 4 60 - 70 5 - 6
Vegetables for
sour
3 1 / 4 60 - 70 5 - 6
Mushrooms 3 1 / 4 50 - 60 6 - 8
Herbs 3 1 / 4 40 - 50 2 - 3
Fruit
Food to be
dried
Shelf position
Temperature
(°C)
Time (h)
1 level 2 levels
Plums 3 1 / 4 60 - 70 8 - 10
Apricots 3 1 / 4 60 - 70 8 - 10
Apple slices 3 1 / 4 60 - 70 6 - 8
Pears 3 1 / 4 60 - 70 6 - 9
11.18 Preserving
Things to note:
• Use only preserve jars of the same di-
mensions available on the market.
• Do not use jars with twist-off and bayo-
net 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 equally and close with a
clamp.
• The jars cannot touch each other.
• Put approximately 1 / 2 litre of water in-
to the baking tray to give sufficient
moisture in the appliance.
• When the liquid in the jars starts to sim-
mer (after approximately 35 - 60 mi-
nutes with one-litre jars), stop the appli-
ance or decrease the temperature to
100 °C (see the table).
Soft fruit
Preserve
Temperature in
°C
Cooking time
until simmering
(min.)
Continue to
cook at 100°C
(min.)
Strawberries /
Blueberries /
Raspberries / Ripe
gooseberries
160 - 170 35 - 45 -
32
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