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Tested for you in our cooking studio

Preserving

For preserving, 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.

The times given in the tables are a guide only. The time

will depend on the room temperature, number of jars,

and the quantity and temperature of the contents.

Before you switch off the appliance or change the

cooking mode, check whether the contents of the jars

are bubbling as they should.

Preparation

Fill the jars, but not to the top.

Wipe the rims of the jars, as they must be clean.

Place a damp rubber seal and a lid on each jar.

Fruit in one-litre jars

Apples, redcurrants, strawberries

Cherries, apricots, peaches, gooseberries

Apple purée, pears, plums

Vegetables

As soon as bubbles begin to form in the jars, set the

temperature back to between 120 and 140 °C.

Vegetables with cold cooking water in one-litre jars

Gherkins

Beetroot

Brussels sprouts

Beans, kohlrabi, red cabbage

Peas

Taking out the jars

After preserving, remove the jars from the cooking

compartment.

Caution!

Do not place the hot jars on a cold or wet surface. They

could suddenly burst.

Prove dough

Your yeast dough will prove considerably more quickly

using this heating function than at room temperature

and will not dry out. Do not start the appliance if the

cooking compartment is not completely cool.

Always allow yeast dough to prove twice.Use the

settings indicated in the settings tables for the first and

second proving stages (dough fermentation stage and

final fermentation stage).

Dough fermentation

Place the dough into a heat-resistant bowl and place

this onto the wire rack. Use the settings indicated in the

table.

Seal the jars with the clips.

Place no more than six jars in the cooking

compartment.

Settings

Insert the universal pan at level 2. Arrange the

preserving jars so that they do not touch each other.

Pour ½ litre of water (approx. 80 °C) into the

universal pan.

Close the oven door.

Set Bottom heat

Set the temperature to 170 - 180 °C.

Preserving

Fruit

After approx. 40 to 50 minutes, small bubbles begin to

form at short intervals. Switch off the oven.

After 25 to 35 minutes of residual heat, remove the

preserving jars from the cooking compartment. If they

are allowed to cool for longer in the cooking

compartment, germs could multiply, promoting

acidification of the preserved fruit.

When it starts to bubble

Switch off

Depending on the type of vegetable, heat for approx. 35

to 70 minutes. Switch off the oven after this time and

use the residual heat.

When it starts to bubble

approx. 35 minutes

approx. 45 minutes

approx. 60 minutes

approx. 70 minutes

Do not open the appliance door while the dough is

proving, otherwise moisture will escape. Do not cover

the dough.

Condensation builds up during the proving process,

which steams up the door panel. Wipe out the cooking

compartment after dough proving.Remove any

limescale with a little vinegar and wipe with clean water.

Final fermentation

Place your dough into the oven at the shelf position

indicated in the table.

If you want to preheat the oven, the final fermentation

stage takes place outside the appliance in a warm

place.

The temperature and proving time are dependent on

the type and quantity of the ingredients. For this reason,

the values indicated in the settings table are intended

as a guide only.

Residual heat

approx. 25 minutes

approx. 30 minutes

approx. 35 minutes

Residual heat

approx. 35 minutes

approx. 30 minutes