Special Uses; Canning - Miele DG 155 Operating Instructions Manual

Special uses

Canning

Canning should only be performed
by an experienced cook who has
received proper training in this
method of preserving fruit and
vegetables.
Important:
When canning in the steam oven a
maximum temperature of 208 °F
(98°C) must not be exceeded.
Program COOK Universal Q
Produce
Berries
Strawberries
Red /
Black currants
Gooseberries
Blackberries
Fruit with pits
Apricots
Cherries
Plums
Fruit with stems
Apples
Pears
Vegetables
Beans
Peas
Carrots
* The given times are for 1 quart (1 l) glasses.
1 pint (0.5 l) glasses = times reduced by 15 min.
1 cup (0.25 l) glasses = times reduced by 20 min.
40
Temp Time
in °F (°C) in minutes *
175 (80) 45
175 (80) 50
175 (80) 55
175 (80) 55
175 (80) 55
185 (85) 55
185 (85) 55
185 (85) 55
195 (90) 50
195 (90) 65
195 (90) 120
195 (90) 120
195 (90) 90
For detailed information on canning see
the supplied cookbook.
^ Insert the drip tray at the lowest
runner and place the rack above it.
^ Put the prepared jars (all the same
size) on the rack, ensuring that they
do not touch one another.
^ Select COOK Universal and set the
recommended temperature
according to the table.
^ Set the time (see table).
^ Press Start.
^ To make use of residual heat, wait
30 minutes after the oven has turned
off before removing the jars from the
oven.
^ Cover jars with a cloth and allow to
cool for 24 hours.