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Preserving
When preserving use the bottom heat oven function.
Preserving jars
• When preserving use only commercially available jars that are the same
size.
3
Jars with twist-off tops or with a bayonet fastening and metal contain-
ers are not suitable.
Shelf positions
• Use the 1st shelf position from the bottom for preserving.
Notes on preserving
• Use the baking tray for preserving. There is room for up to six jars, each
with a capacity of 1 litre.
• The jars should all be filled to the same level and closed.
• Position the jars on the baking tray so that they do not come into contact
with one another.
• Pour approx. 1/2 litre of water into the baking tray to create sufficient
moisture in the oven.
• As soon as bubbles begin to appear in the first jars (for 1-litre jars this
takes about 35-60 minutes), switch off the oven or reduce the temperature
to 100 °C (see table).
Preserving Table
The states preserving times and temperatures are for guidance
Preserves
Soft fruit
Strawberries,
blueberries,
raspberries, ripe
gooseberries
Unripe goose-
berries
Fruit with stones
Pears, quinces,
plums
Cooking
Temper-
time until
ature in
bubbles form
°C
Mins.
160-170
35-45
160-170
35-45
160-170
35-45
Continued
Standing time
cooking
at 100 °C
switched off
Mins.
-
-
10-15
-
10-15
-
with oven
45
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