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Food
Function
Baguettes
Conventional
Cooking
Fruit cake
Conventional
Cooking
1) Turn chips 2 or 3 times during cooking.
11.20 Preserving
Use only preserve jars of the same
dimensions available on the market.
Do not use jars with twist-off and
bayonet type lids or metal tins.
Use the first shelf from the bottom for
this function.
Put no more than six one-litre preserve
jars on the baking tray.
Fill the jars equally and close with a
clamp.
Soft fruit
Food
Strawberries / Blue-
berries / Raspber-
ries / Ripe gooseber-
ries
Stone fruit
Food
Pears / Quinces /
Plums
Vegetables
Food
1)
Carrots
Cucumbers
Mixed pickles
Tempera-
ture (°C)
as per man-
ufacturer's
instructions
as per man-
ufacturer's
instructions
Temperature (°C)
160 - 170
Temperature (°C)
160 - 170
Temperature (°C)
160 - 170
160 - 170
160 - 170
Time (min)
as per manufac-
turer's instruc-
tions
as per manufac-
turer's instruc-
tions
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).
Cooking time until
simmering (min)
35 - 45
Cooking time until
simmering (min)
35 - 45
Cooking time until
simmering (min)
50 - 60
50 - 60
50 - 60
ENGLISH
35
Shelf position
2
2
Continue to cook at
100 °C (min)
-
Continue to cook at
100 °C (min)
10 - 15
Continue to cook at
100 °C (min)
5 - 10
-
5 - 10
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