Bottling; Function Cook Universal - Miele DG 163 Operating Instructions Manual

Bottling should only be undertaken
by an experienced cook who has re-
ceived proper training in this method
of preserving fruit and vegetables,
and understands the implications of
the chemical reactions involved.
When bottling in the steam oven a
maximum temperature of 98°C must
not be exceeded.
For detailed information on bottling it is
important to read the instructions given
in the cookery book supplied with this
oven.
For bottling select the COOK Universal
Q function.
Strawberries
Red / Blackcur-
rants
Gooseberries
Blackberries
Apricots
Cherries
Plums
Greengages
Mirabelle plums
Apples
Pears
Quinces
Beans
Peas
Carrots
42
Q
80 45
80 50
80 55
80 55
85 55
85 55
85 55
85 55
85 55
90 50
90 65
90 55
90 120
90 120
90 90
The specified bottling time consists of 2
phases: a fixed time of 30 minutes for
one-litre jars (basic for all foods) plus
the actual cooking time which varies
according to the food being bottled.
The fixed time of 30 minutes will alter if
different sized jars are used.
^ Insert the drip tray at level 1 and pla-
ce the rack above it.
^ Put the prepared jars (all the same
size) on the rack, ensuring that they
do not touch one another.
This allows the hot steam to surround
the jars on all sides.
We recommend that you place two jars
behind and two in front (see illustrati-
on).
^ Select COOK Universal Q and lo-
wer the recommended temperature
to 80-90 °C (see chart).
^ Set the total time (see chart).
^ Press
.
^ To make use of residual heat, wait 30
minutes after the oven has switched
off before removing the jars from the
oven.
^ Cover the jars with a cloth and allow
to cool for approx. 24 hours.