Canning
56
Always follow the USDA canning
guidelines.
Canning containers
ɘ Danger of injury!
Do not use the appliance to heat up
or can food in sealed jars or
containers. Pressure will build up
inside them and they can explode
causing damage to the appliance, as
well as the risk of injury and
scalding.
Only use jars designed for canning:
– Canning jars,
– Jars with twist-off lids.
Canning fruit and vegetables
We recommend using the Convection
Bake έ mode.
The instructions below are for 5 32
ounce (1 liter) glass jars.
ĺ Slide the universal tray onto shelf
level 1. Place the jars on the tray.
ĺ Select the Convection Bake έ
mode and a temperature of
300-320°F (150–160 °C).
ĺ Wait until bubbles rise evenly in the
jars.
Then reduce the temperature to
prevent the contents from boiling
over.
Fruit / cucumbers
ĺ Turn the function selector to Light
ά , as soon as bubbles are visible
in the jars. Let the jars stand in the
oven for an additional 25-30 minutes.
Vegetables
ĺ Reduce the temperature to 210°F
(100°C) as soon as bubbles begin to
rise evenly in the jars.
Canning time
[min]
Asparagus 80–100
Carrots 50–70
Peas, beans 80–100
ĺ After the canning duration is
complete, turn the function selector
to Light ά and let the jars stand in
the oven for an additional 25-30
minutes.
After canning
ɘ Danger of burns!
Use pot holders when removing the
jars from the oven.
ĺ Take the jars out of the oven.
ĺ Cover the jars with a towel and leave
to set for approx. 24 hours.
ĺ Make sure all jars are closed properly
when storing them.
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