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9.11 Preserving - Bottom Heat
Things to note:
• Use only preserve jars of the same di-
mensions available on the market.
• Do not use jars with twist-off and bayo-
net type lids, or metal tins.
• Use the first shelf from the bottom for
this function.
• Put no more than six one-litre preserve
jars on the baking tray.
Soft fruit
Preserve
Strawberries, blue-
berries, raspber-
ries, ripe goose-
berries
Stone fruit
Preserve
Pears, guinces,
plums
Vegetables
Preserve
1)
Carrots
Cucumbers
Mixed pickels
Kohlrabi, peas, as-
paragus
1) Leave standing in oven when switched off
9.12 Drying - True Fan Cooking
Cover the oven shelves with baking
parchment.
Vegetables
Food to be
dried
Beans
Temperature (°C)
160 - 170
Temperature (°C)
160 - 170
Temperature (°C)
160 - 170
160 - 170
160 - 170
160 - 170
Shelf position
1 level
2 levels
3
1 / 4
• Fill the jars up to the same level and
close with a clamp.
• The jars cannot touch each other.
• Put approximately 1 / 2 litre of water in-
to the baking tray to give sufficient
moisture in the oven.
• When the liquid in the jars starts to sim-
mer (after approx. 35 - 60 minutes with
one-litre jars), stop the oven or de-
crease the temperature to 100 °C (see
the table).
Cooking time
until simmering
(min)
35 - 45
Cooking time
until simmering
(min)
35 - 45
Cooking time
until simmering
(min)
50 - 60
50 - 60
50 - 60
50 - 60
For best results: deactivate the appliance
after half the time required. Open the ap-
pliance door and let the appliance cool
down. After that finish the drying process.
Temperature
(°C)
60 - 70
ENGLISH
21
Continue to
cook at 100 °C
(min)
---
Continue to
cook at 100 °C
(min)
10 - 15
Continue to
cook at 100 °C
(min)
5 - 10
---
5 - 10
15 - 20
Time
(h)
6 - 8
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