Progress PHP5325X User Manual page 30

30 Progress
Preserving - Bottom Heat
• 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
Kohlrabi / Peas / As-
paragus
1) Leave standing in the oven after it is deactivated.
Drying - True Fan Cooking
• Cover trays with grease proof paper or
baking parchment.
• For a better result, stop the oven halfway
through the drying time, open the door
Temperature (°C)
160 - 170
Temperature (°C)
160 - 170
Temperature (°C)
160 - 170
160 - 170
160 - 170
160 - 170
• 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
50 - 60
and let it cool down for one night to
complete the drying.
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
15 - 20