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For food preservation, use the lower heater + fan
operating mode.
Prepare the food to be preserved and the jars as usually.
Use conventional jars with a rubber sealing and glass
cover. Do not use jars with threaded or metal covers and
metal cans / tins. Preferably, the jars should be of the
same size, fi lled with the same type of food, and tightly
sealed. Up to six one-liter jars can be placed into the oven
simultaneously.
• Only use fresh food.
• Pour approximately one liter of hot water (about 70°C)
into the deep baking tray to provide the required
humidity level in the oven. Place the jars into the oven in
such way that they are not in contact with the walls and
each other (see fi gure). Rubber seals should be wetted
before use.
• Insert the deep tray with the jars into the second guide
level from bottom up. During preservation, observe the
jars; cook until the contents of the jars starts to boil –
bubbles appear in the fi rst jar. Pleas note the cooking
times from the preservation table below.
Preservation
Cooking table - grill
Food type Weight (g) Guide level
(from bot-
tom)
Temperature
(°C)
Temperature
(°C)
Cooking time
(min.)
Meat and sausages
2 beef loin stakes, well done 180g/pc 4
Level
- 18-21
2 cutlets 4
- 20-22
2 pork neck steaks 180g/pc 4
18-22
4 grill sausages 100g/pc 4
- 11-14
4 toasted sandwiches 4
-5-7
Toast - browning 4
3-4
3 trout - on the grid 200g/pc 2 - 160-170 40-50
Chicken - on the grid 1500g 2 - 160-170 60-80
Pork shoulder - deep tray 1500g 2 - 150-160 120-160
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