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Beschikbare talen
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Drying
You can achieve outstanding drying results with hot air.
With this type of preserving, flavours are concentrated
as a result of the dehydration.
Only use unblemished, fresh fruit, vegetables and herbs
and wash them thoroughly. Line the wire rack with
greaseproof paper or parchment paper. Drain the
excess water from the fruit and then dry it.
If necessary, cut it into equal chunks or thin slices.
Place unpeeled fruit onto the dish with the sliced
surfaces facing upwards. Ensure that neither fruit nor
mushrooms overlap on the wire rack.
Grate vegetables and then blanch them. Drain the
blanched vegetables thoroughly and spread them
evenly on the wire rack.
Dry herbs on the stem. Position the herbs evenly and
slightly heaped on the wire rack.
Dish
Pomes (apple rings, 3 mm thick, 200 g per
wire rack)
Root vegetables (carrots), grated, blanched
Sliced mushrooms
Herbs, washed
Preserving
You can preserve fruit and vegetables using your
appliance.
:
Warning – Risk of injury!
If the food is preserved incorrectly, the preserving jars
may burst. Follow the instructions for preserving.
Jars
Only use clean and undamaged preserving jars. Only
use heat-resistant, clean and undamaged rubber rings.
Check clips and clamps in advance.
For each preserving process, only use preserving jars
that are the same size and contain the same food. In
the cooking compartment, you can preserve the
contents of a maximum of six ^, 1 or 1^-litre
preserving jars at the same time. Do not use jars that
are larger or taller than this. The lids could rupture.
Preserving jars must not touch one another in the
cooking compartment during the preserving process.
Preparing fruit and vegetables
Only use fruit and vegetables that are in good condition.
Wash them thoroughly.
Peel, core and chop fruit and vegetables appropriate to
their type and fill the preserving jars with them up to
approx. 2 cm below the rim.
Fruit: Fill the preserving jars with the fruit along with a
hot, skimmed sugar solution (approx. 400 ml for a 1-
litre jar). For one litre of water:
Approx. 250 g sugar for sweet fruit
■
Approx. 500 g sugar for sour fruit
■
60
Accessories/cookware
1-2 wire racks
1-2 wire racks
1-2 wire racks
1-2 wire racks
Use the following shelf positions for drying:
1 wire rack: Position 2
■
2 wire racks: Positions 3 + 1
■
Turn very juicy fruit and vegetables several times. After
drying, remove the dried fruit and vegetables from the
paper immediately.
The table contains settings for drying various foodstuffs.
The temperature and drying time are dependent on the
type, moisture, ripeness and thickness of the food to be
dried. The longer you leave the food to be dried, the
better it will be preserved. The thinner the slices are, the
quicker the drying process will be and the more flavour
the dried food will retain. For this reason, the table
specifies setting ranges.
If you want to dry food that is not listed in the table, you
should use similar foodstuffs in the table as a reference.
Shelf posi-
tion
2 / 1+3
2 / 1+3
2 / 1+3
2 / 1+3
Vegetables: Fill the jars with the vegetables along with
hot, boiled water.
Wipe the rims of the jars, as they must be clean. Place
a damp rubber ring and a lid on each jar. Seal the jars
with the clips. Place the jars into the universal pan so
that they do not touch each other. Pour 500 ml hot
water (approx. 80 °C) into the universal pan. Use the
settings indicated in the table.
Ending the preserving process
Fruit: After a short while, small bubbles will form at short
intervals. Switch off the appliance once all preserving
jars are bubbling. Remove the jars from the cooking
compartment after the indicated residual heating time.
Vegetables: After a short while, small bubbles will form
at short intervals. As soon as all preserving jars are
bubbling, reduce the temperature to 120 °C and allow
the jars to continue to bubble in the closed cooking
compartment as indicated in the table. After this time
has elapsed, switch off the appliance and make use of
the residual heat for several minutes as indicated in the
table.
After preserving, remove the jars from the cooking
compartment and place them onto a clean cloth. Do not
place these hot jars onto a cold or damp surface, as
they may crack. Cover the preserving jars to protect
them from draughts. Only remove the clamps once the
jars are cold.
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins
80
4 - 8 h
›
80
4 - 7 h
›
80
5 - 8 h
›
60
2 - 5 h
›
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