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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 baking tray 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 there is
sufficient moisture in the oven.
• As soon as the liquid starts to pearl in the first jars (after about 35-60
minutes with 1 litre jars), switch the oven off or reduce the tempera-
ture to 100°C (see table).
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