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Do not use jars with twist-off and bayonet
type lids or metal tins.
Use the first shelf position.
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 into the
baking tray to give sufficient moisture in the
oven.
When the liquid in the jars starts to simmer
(after approximately 35 - 60 minutes with
one-litre jars), stop the oven or decrease the
temperature to 100 °C (see the table).
Set the temperature to 160 - 170 °C.
SOFT FRUIT
Strawberries / Blueberries /
Raspberries / Ripe goose‐
berries
STONE
FRUIT
(min)
Cooking time
until simmer‐
ing
Peaches / Quin‐
35 - 45
ces / Plums
Use the third shelf position.
Beans
Peppers
Vegetables for soup
28
ENGLISH
(min)
Cooking time until
simmering
35 - 45
(min)
Continue to
cook at 100
°C
10 - 15
VEG‐
ETABLES
(min)
Cooking
time until
simmering
Carrots
50 - 60
Cucumbers
50 - 60
Mixed pickles
50 - 60
Kohlrabi / Peas /
50 - 60
Asparagus
11.16 Drying
Cover trays with grease proof paper or baking
parchment.
For a better result, stop the oven halfway
through the drying time, open the door and let
it cool down for one night to complete the
drying.
(°C)
60 - 70
60 - 70
60 - 70
(min)
Continue to
cook at 100
°C
5 - 10
-
5 - 10
15 - 20
(h)
6 - 8
5 - 6
5 - 6
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