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PRESERVATION
Prepare the food to be preserved and jars as usual. Use jars with a rubber sealing ring and
a glass cover. Do not use jars with threaded or metal caps or metal tins. Make sure the jars
are of equal size, filled with the same contents, and tightly sealed.
Pour 1 litre of hot water into the deep tray (approx. 70°C) and place 6 1-litre jars into the
tray. Place the tray into the oven on the second guide.
During preservation, observe the food and cook until the liquid in the jars starts to simmer
– when bubbles appear in the first jar.
Type of food Guide
(from the
bottom)
Temperatu-
re (°C)
Time to
simmer
(min)
Tempera-
ture and
time after
the start of
simmer
Resting
time in the
oven (min)
FRUIT
Strawberries 2 160-180 30-45 / 20-30
Stone fruits 2 160-180 30-45 / 20-30
Fruit mush 2 160-180 30-45 / 20-30
VEGETABLES
Pickled gherkins 2 160-180 30-45 / 20-30
Beans/carrots 2 160-180 30-45
120°C,
45-60 min
20-30
BOTTOM HEATER AND FAN
This is used for baking leavened but low-
rising pastry and for preserving fruit and
vegetables. Use the second guide from the
bottom and a rather shallow baking tray
to allow the hot air to circulate across the
upper side of the dish.
2
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