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Put no more than six one-litre preserve
jars on the baking tray.
Fill the jars equally and close with a
clamp.
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).
Set the temperature to 160 - 170 °C.
SOFT FRUIT
Strawberries / Blue-
berries / Raspber-
ries / Ripe gooseber-
ries
STONE FRUIT
(min)
Cooking
time until
simmering
Peaches /
35 - 45
Quinces /
Plums
(min)
Cooking time un-
til simmering
35 - 45
(min)
Continue
to cook at
100 °C
10 - 15
VEGETABLES
(min)
Cooking
time until
simmering
Carrots
50 - 60
Cucumbers
50 - 60
Mixed pickles 50 - 60
Kohlrabi /
50 - 60
Peas / Aspar-
agus
10.30 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
and let it cool down for one night to
complete the drying.
For 1 tray use the third shelf position.
For 2 trays use the first and fourth shelf
position.
VEGETABLES
Beans
Peppers
Vegetables for soup 60 - 70
Mushrooms
Herbs
Set the temperature to 60 - 70 °C.
ENGLISH
43
(min)
Continue to
cook at 100
°C
5 - 10
-
5 - 10
15 - 20
(°C)
(h)
60 - 70
6 - 8
60 - 70
5 - 6
5 - 6
50 - 60
6 - 8
40 - 50
2 - 3
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