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Making preserves
Oven function: Ventitherm ® Fan Operated Cooking
• For preserving, use only commercially available preserve jars of the
same size.
• Jars with twist-off or bayonet type lids and metal tins are not
suitable.
• When making preserves, use the first shelf position from the bot-
tom.
• Use the shelf for making preserves. There is enough room on this for
up to six 1-litre preserving jars.
• The jars should all be filled to the same level and clamped shut.
• Place the jars on the shelf in such a way that they are not touching
each other.
• Pour approx. 1/2 litre of water into the shelf, so that there is suffi-
cient moisture in the oven.
• As soon as the liquid in the first jars starts to simmer (after approx.
35-60 minutes for 1 litre jars), switch off the oven or adjust the tem-
perature to 100°C (see table).
Preserves table
The times and temperatures for making preserves are for guidance only.
Preserve
Soft fruit
Strawberries, blueberries,
raspberries, ripe gooseberries
Unripe gooseberries
Stone fruit
Pears, quinces, plums
Vegetables
1)
Carrots
1)
Mushrooms
Cucumbers
Mixed pickles
Kohlrabi, peas, asparagus
Beans
1) Leave standing in oven when switched off
Cooking time
Temperature
until simmering
in°C
160-170
160-170
160-170
160-170
160-170
160-170
160-170
160-170
160-170
Continue to
cook at 100°C
in mins.
in mins.
35-45
35-45
35-45
50-60
40-60
50-60
50-60
50-60
50-60
---
10-15
10-15
5-10
10-15
---
15
15-20
---
47
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