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Bottling
Risk of infection from bacteria.
The spores of the botulinum
bacterium are not sufficiently killed
by bottling pulses and meat only
once. Toxins may form which can
lead to serious poisoning. These
spores are only destroyed by
reheating the food within 2 days after
preserving.
After they have cooled down, always
reheat pulses and meat a second
time within 2 days.
Risk of injury from increased
pressure in sealed tins.
Preserving and heating food in
sealed tins will result in an increase
in pressure, which can cause them to
explode.
Do not use tins for preserving or
heating food.
70
Preparing fruit and vegetables
The instructions are for 6 jars with a
capacity of 1 litre each.
Only use special jars for preserving
(preserving jars or jars with a screw
cap). Only use undamaged jars and
rubber rings.
Rinse the jars with hot water before
bottling and fill them up to a
maximum of 2 cm below the rim.
After you have filled the jars with the
produce, clean the glass rims with a
clean cloth and hot water and then
seal the jars.
Place the universal tray on shelf
level 2 and place the closed jars on
the tray.
Select the
Fan Plus
temperature of 160–170 °C.
Wait until bubbles evenly rise in the
jars.
Reduce the temperature in time to
prevent the contents from boiling over.
function and a
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