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Turn very juicy fruit and vegetables several times. After
drying, remove the dried products from the paper
immediately.
Recommended setting values
In the table, you can find settings for drying various
foodstuffs. The temperature and cooking time are
dependent on the type, moisture, ripeness and
thickness of the food to be dried. The longer you leave
Dish
Pomes (apple rings, 3 mm thick, 200 g per
wire rack)
Pomes (apple rings, 3 mm thick, 200 g per
wire rack)
Stone fruit (plums)
Stone fruit (plums)
Root vegetables (carrots), grated, blanched
Root vegetables (carrots), grated, blanched
Sliced mushrooms
Sliced mushrooms
Herbs, washed
Herbs, washed
Preserving
You can preserve fruit and vegetables using your
appliance.
:
Warning – Risk of injury!
If the food is preserved incorrectly, the preserving jars
may burst. Follow the instructions for preserving.
Jars
Use only clean and undamaged preserving jars. Only
use heat-resistant, clean and undamaged rubber rings.
Check clips and clamps in advance.
For each preserving process, only use preserving jars
that are the same size and contain the same food. In
the cooking compartment, you can preserve the
contents of a maximum of six
preserving jars at the same time. Do not use jars that
are larger or taller than this. The lids could rupture.
Preserving jars must not touch one another in the
cooking compartment during the preserving process.
Preparing fruit and vegetables
Only use fruit and vegetables that are in good condition.
Wash them thoroughly.
Accessories
1-2 wire racks
3-4 wire racks
1-2 wire racks
3-4 wire racks
1-2 wire racks
3-4 wire racks
1-2 wire racks
3-4 wire racks
1-2 wire racks
3-4 wire racks
^
, 1 or 1
^
-litre
Tested for you in our cooking studio
the food to be dried, the better it will be preserved. The
thinner the slices are, the quicker the drying process
will be and the more aromatic the dried food will
remain. Setting ranges are indicated for this reason.
If you wish to dry additional foodstuffs, you should use
similar foodstuffs in the table as a reference.
Type of heating used:
Drying
'
■
Shelf posi-
tion
-
-
-
-
-
-
-
-
-
-
Peel, core and chop fruit and vegetables appropriate to
their type and fill the preserving jars with them up to
approx. 2 cm below the rim.
Fruit
Fill the preserving jars with the fruit along with a hot,
skimmed sugar solution (approx. 400 ml for a 1-litre
jar). For one litre of water:
Approx. 250 g sugar for sweet fruit
■
Approx. 500 g sugar for sour fruit
■
Vegetables
Fill the jars with the vegetables along with hot, boiled
water.
Wipe the rims of the jars, as they must be clean. Place
a damp rubber ring and a lid on each jar. Seal the jars
with clamps. Place the jars into the universal pan so
that they do not touch each other. Pour 500 ml hot
water (approx. 80 °C) into the universal pan. Use the
settings indicated in the table.
Ending the preserving process
Fruit
After a short while, small bubbles will form at short
intervals. Switch off the appliance once all preserving
Type of
Tempera-
Cooking
heating
ture in °C
time in
hours
80
3-6
'
80
6-8
'
80
4-8
'
80
8-10
'
80
6-8
'
80
6-8
'
60
4-7
'
60
7-9
'
60
1-3
'
60
3-6
'
en
57
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