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EN
20
Follow the basic rules and instructions:
Take the basic rules for preserving from a cook
book or read the special instructions in the re-
spective recipes. The procedures also apply to
use of this appliance.
Rack:
11.5 cm diameter can be sterilized and preserved
in two layers on top of each other with the
appliance.
Note: Only used the rack intended for this
appliance (see list of accessories). Galvanised
sieves and rod inserts are not suitable because
faulty switching can be caused due to a lack of
circulation under the inserts.
standing approx. 3/4 in water. When using
with clips to prevent water from penetrating.
Setting the preserving temperature:
Set the preserving temperature by turning the
temperature controller (6) to the required tempe-
rature.
Please note that the heat-up time is not part of
the preserving time. The heat-up time can take
Note: The preserving time starts when the
Fruit Temp. Time
Apples soft / hard 85
30/40
Apple puree 90 30
Apricots 85 30
Paers soft / hard 90
30/80
Strawberries, blackberries
80 25
Blueberries 85 25
Raspberries, gooseberries
80 30
Red currants, oranberries 90 25
Cherries 80 30
Mirabelle, greengage 80 30
Peaches 85 30
Plums, damsons 90 30
Quinces 95 30
Rhubarb 95 30
Vegetables Temp. Time
100 90
Beans 100
120
Peans 100 120
Gherkins 85 30
Cabbage turnip 100 95
Pumpkin
90 30
Carotts 100 90
Mushrooms
100
110
Sprouts, Rotk red cabbage 100 110
Celery 100 110
Asparagus 100 120
Tomatoes, tomato puree 100 120
Meat Temp. Time
Joint, cooked through
100 85
Meat stock 100 60
Goulash, cooked through 100 75
Game, pouitry cooked through
100
75
Sausage meat, mince, raw
100
110
PRESERVING PRESERVATION TABLE
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