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Drying

With

3D hot air, you can dry foods brilliantly.

Use unblemished fruit and vegetables only and wash them

thoroughly.

Drain off the excess water, then dry them.

Fruit and herbs

600 g apple rings

800 g pear slices

1.5 kg damsons or plums

200 g herbs, washed

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. Depending on

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.

Accessories

Universal pan + rack

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

3+1

Seal the jars with the clips.

Place no more than six jars in the cooking compartment.

Making settings

Insert the universal pan at level 2. Arrange the jars on it so

that they do not touch each other.

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

pan.

Close the oven door.

Set

Bottom heating.

Set the temperature to between 170 and 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

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

Temperature

Cooking time

80 °C

5 hrs (approx.)

80 °C

8 hrs (approx.)

80 °C

8-10 hrs

(approx.)

80 °C

1½ hrs (approx.)

Residual heat

approx. 25 minutes

approx. 30 minutes

approx. 35 minutes

Residual heat

approx. 35 minutes

approx. 30 minutes