Table of Contents
Advertisement
Drying
Oven function: Convection with ring heating element
• Use oven shelves covered with greaseproof paper or baking parchment.
• You get a better result if you switch the oven off halfway through the drying
time, open the door and leave the oven to cool down overnight.
• After this finish drying the food to be dried.
Food to be dried
Vegetables
Beans
Peppers (strips)
Vegetables for soup
Mushrooms
Herbs
Fruit
Plums
Apricots
Apple slices
Pears
Making Preserves
Oven function: Bottom heat
• 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, the first shelf position from the bottom is the one
most used.
• 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 baking tray in such a way that they are not touching
each other.
• Pour approx. 1/2 litre of water into the baking tray so that sufficient moisture
is produced in the oven.
Temperature in
°C
60-70
60-70
60-70
50-60
40-50
60-70
60-70
60-70
60-70
Uses, Tables and Tips
Oven level
1 level
2 levels
3
1 / 4
3
1 / 4
3
1 / 4
3
1 / 4
3
1 / 4
3
1 / 4
3
1 / 4
3
1 / 4
3
1 / 4
47
Time in hours
(Guideline)
6-8
5-6
5-6
6-8
2-3
8-10
8-10
6-8
6-9
Advertisement
Table of Contents
