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36
Uses, Tables and Tips
• 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 functions: Ventitherm ® Fan 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.
• Pour approx. 1/2 litre of water into the baking tray, so that sufficient moisture is produced
in the oven.
• As soon as the liquid in the first jars starts to simmer (after approx. 35-60 minutes with
1 litre jars), switch the oven off or reduce the temperature to 100°C (see table).
Preserves table
Preserve
Soft fruit
Strawberries, blueberries, rasp-
berries, ripe gooseberries
Unripe gooseberries
Stone fruit
Temperature in
°C
75
75
75
50
40-50
75
75
75
75
1)
Temperature in
°C
160-170
160-170
Oven level
1 level
2 levels
2
2 / 4
2
2 / 4
2
2 / 4
2
2 / 4
2
2 / 4
2
2 / 4
2
2 / 4
2
2 / 4
2
2 / 4
Cooking time until
simmering in mi-
nutes.
35-45
35-45
Time in hours
(guideline)
6-9
5-8
5-6
6-9
2-4
8-12
8-12
6-9
9-13
Continue to cook at
100 °C in minutes.
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10-15
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