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Uses, charts and tips
Drying
Oven function: Defrost/Drying
• Use trays covered with greaseproof paper or baking parchment.
• You will get a better result, if you switch the oven off halfway through the drying
time, open the door and leave it to cool down, preferably overnight.
Then finish drying the food to be dried.
Food to be dried
Vegetables
Beans
Peppers (slices)
Vegetables for soup
Mushrooms
Herbs
Fruit
Plums
Apricots
Apple slices
Pears
Making preserves
Oven function: Multi hot air operated cooking
• When making preserves, only use commercially available preserve jars of the
same size.
• Jars with twist-off or bayonet type lids and metal tins are not suitable.
• When making preserves, use the first shelf position from the bottom.
• Use the baking tray for making preserves. There is enough room on this for up
to six 1-litre preserving jars.
• The jars should all be filled to the same level and clamped shut.
• Place the jars on the baking tray in such a way that they are not touching each
other.
Temperature in °C
1 level
75
2
75
2
75
2
50
2
40-50
2
75
2
75
2
75
2
75
2
Oven level
2 levels
2 / 4
2 / 4
2 / 4
2 / 4
2 / 4
2 / 4
2 / 4
2 / 4
2 / 4
Time in hours (guide-
line)
6-9
5-8
5-6
6-9
2-4
8-12
8-12
6-9
9-13
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