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Drying
Meal
600 g of apple rings
800 g of pear slices
1.5 kgs of damsons or plums
200 g of herbs, washed
Preserving
Preparation
Use unblemished fruit and vegetables only and wash
it thoroughly.
Drain off the excess water, then dry it.
Slide the universal pan in at shelf position 3, wire rack
at shelf position 1.
Line the universal pan and the wire rack with
greaseproof or parchment paper.
Turn very juicy fruit or vegetables several times.
Remove fruit and vegetables from the paper as soon
as they have dried.
Level
Type of
heating
:
1+3
:
1+3
:
1+3
:
1+3
The jars and rubber seals must be clean and intact.
If possible, use jars of the same size. The information
in the table is for round, one litre jars.
Caution. Do not use jars that are larger or taller than
this. The lids could crack.
Only use fruit and vegetables in good condition.
Wash them thoroughly.
Do not fill the jars too full with fruit or vegetables. Wipe
the top of the jars again if necessary. They must be
clean. Place a damp seal and a lid on each jar. Seal
the jars with the clips.
Place no more than six jars in the cooking
compartment.
Temperature
Cooking
in C
time, hours
80
approx. 5
80
approx. 8
80
approx. 8 10
80
approx. 1½
59
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