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Making Preserves
Oven function: Bottom heat U
• 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 suita-
ble.
• 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 mois-
ture is produced 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 temperature
to 100°C (see table).
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