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Making jam
Only use unblemished, fresh produce
which is in good condition.
Glass jars
Only use sterilised jars with twist-off lids
up to a maximum capacity of 1 cup /
250 ml.
After pouring in the jam, clean the out-
side of the rim of the jar with a cloth
and hot water.
Preparation
Sort fruit carefully, rinse it briefly but
thoroughly and allow it to drain. Take
great care when cleaning soft fruit as it
is very delicate and squashes easily.
Remove any stalks, cores or pits.
Purée the fruit as otherwise the pre-
serve will not set. Add jam sugar to the
fruit (according to packet instructions)
and stir well.
For sweet fruit and berries you should
also add some citric acid.
Method
Fill jars maximum 2/3 full.
Place the open jars in a perforated
cooking pan or on the rack.
At the end of the program take the
jars out of the steam oven using oven
gloves. Leave them to stand for 1 - 2
minutes before sealing them with
twist off lids and then leave them to
cool.
Settings
|
Operating Modes
tion Bake
Temperature: 302°F / 150°C
Moisture: 0%
Duration: 35 minutes
Sabbath Program
This mode is designed for religious ob-
servance.
The program operates with
cannot be changed.
The program will only start once the
door is opened and closed:
– The steam oven will heat up to the
temperature you have set and will
maintain this temperature for a maxi-
mum of 72 hours.
–
Sabbath Program
play constantly.
– The time of day is turned off.
– The interior lighting does not come
on, even when the door is opened.
Special modes
|
Combi Steam
Convec-
Surround
appears in the dis-
and
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