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20
Oven - Helpful hints and tips
Food to be dried
Mushrooms
Herbs
Fruit
Food to be dried
Plums
Apricots
Apple slices
Pears
Preserving
• Only use usual preserving jars of the same dimension.
• Do not use jars with twist-off or bayonet type lids and metal tins.
• Use the first shelf level from the bottom.
• Use the baking tray. You can put six 1-litre jars maximum on it.
• Fill all the jars to the same level and close them correctly.
• Put the jars on the shelf, make sure that they do not touch each other.
• Fill approximately 1/2 litre of water into the flat baking tray to have sufficient moisture
in the oven.
• When the liquid lightly starts to bubble in the first jars (after about 35-60 minutes with
1 litre jars), switch off the oven or decrease the temperature to 100°C ( see table).
To see which oven function you must use please refer to the oven functions list in Daily use
chapter.
Soft fruit
Preserve
Strawberries, blueberries, rasp-
berries, ripe gooseberries
Unripe gooseberries
Stone fruit
Preserve
Pears, quinces, plums
Temperature
in °C
1 level
50 - 70
3
40 - 50
3
Temperature
in °C
1 level
60 - 70
3
60 - 70
3
60 - 70
3
60 - 70
3
Temperature in °C
160 - 170
160 - 170
Temperature in °C
160 - 170
Shelf level
2 levels
1 / 4
1 / 4
Shelf level
2 levels
1 / 4
1 / 4
1 / 4
1 / 4
Time until simmer-
ing in mins.
35 - 45
35 - 45
Time until simmer-
ing in mins.
35 - 45
Time in hours (Guide-
line)
6 - 8
2 - 3
Time in hours (Guide-
line)
8 - 10
8 - 10
6 - 8
6 - 9
Continue to cook at
100°C in mins.
---
10 - 15
Continue to cook at
100°C in mins.
10 - 15
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