12
GB
4. Remove the stones.
5. Once you have done this, layer the
cherries in the jars.
6. Make up a mixture of sugar and water,
using 300 g sugar to 1 litre water.
7. Add this mixture to the jars until the
cherries are completely covered.
8. Cook at 80 °C for around 30 min.
7.5 Tea punch
NOTE: The quantities given will make
around 3 litres of punch. If you want to make
more, simply increase the quantities of the
ingredients.
Ingredients:
• 1.5 l black tea
• 1 bottle red wine (0.75 l)
• 6 untreated oranges
• 3 untreated lemons
• 6 cinnamon sticks
• Around 750 g sugar
• Rum according to taste
Preparation:
NOTE: You can make the tea punch directly
in the appliance. As the drink contains solid
particles, it should however be taken out
with a ladle as the tap might otherwise get
blocked. You can also make the drink in a
saucepan and then strain into the appliance.
As the punch then no longer contains solid
particles, it can be drawn off via the tap.
1. Make up some black tea.
2. Squeeze 4 oranges and 2 lemons.
3. Cut up 2 oranges and 1 lemon into thin
slices.
4. Add the black tea, wine, juice, slices of
fruit and cinnamon sticks to the pot.
5. Only bring the mixture briefly to the
boil.
6. Slowly stir in the sugar while tasting
constantly to make sure the punch does
not become too sweet.
7. Finally add a good shot of rum (quanti-
ty according to taste).
8. Allow to steep on a gentle heat for an-
other 30 min or so.
NOTE: When making in the appliance, set
the temperature to 100 °C when boiling.
When steeping and keeping warm, reduce
this to approx. 80 °C. The tea punch is only
supposed to be hot and not boil, or the alco-
hol will otherwise be lost.
8. Operating times and
temperatures
Food
Tempera-
ture in °C
Time in
minutes
Vegetable
Cauliflower 100 (MAX) 90
Beans 100 (MAX) 120
Peas 85 120
Gherkins 100 (MAX) 30
Kohlrabi 100 (MAX) 95
Pumpkin 90 30
Carrots 100 (MAX) 90
Mushrooms 100 (MAX) 110
Sprouts 100 (MAX) 110
Red cabbage 100 (MAX) 110
Celery 100 (MAX) 110
Asparagus 100 (MAX) 120
Tomatoes 90 30
Fruit
Apples, hard 85 40
Apples, soft 85 30
Apple purée 90 30
Apricots 85 30
Pears, hard 90 80
BB&3(B%ERRN6HLWH)UHLWDJ1RYHPEHU
To Next Page
Loading...
