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Canning
66
Always follow the USDA canning
guidelines.
Canning containers
Danger of inj
ury!
Do not use the appliance to heat up
or can food in sealed jars or
containers. Pressure will build up
inside them and they can explode
causing damage to the appliance, as
well as the risk of injury and
scalding.
Only use jars designed for canning:
– Canning jars,
– Jars with twist-off lids.
Canning fruit and vegetables
The Conv Bake (Convection Bake)
mode is r
ecommended.
The instructions are for 6, 32 oz (1 liter)
glass jars.
Slide the universal tray onto shelf
level 3. Place the jars on the tray.
Selec
t Conv Bake (Convection Bake)
and a temperature of 300-340°F
(150-170°C).
W
ait until bubbles rise evenly in the
jars.
Then reduce the temperature to
avo
id a boil-over.
Fruit / Cucumbers
As soon as bubbles begin t
o rise
evenly in the jars, reduce the
temperature to the lowest setting.
Then, leave the jars in the warm oven
for an additional 25-30 minutes.
Vegetables
Reduce the t
emperature to 210°F
(100°C) as soon as bubbles are
visible in the jars.
Canning time
[min]
Asparagus 80–100
Carrots 50–70
Peas, Beans 80–100
Aft
er the canning time has finished,
reduce the temperature to the lowest
setting and leave the jars in the oven
for an additional 25-30 minutes.
After canning
Danger of burns!
U
se pot holders when removing the
jars from the oven.
Take the jars out of the oven.
Co
ver the jars with a towel and leave
to set for approx. 24 hours.
Mak
e sure all jars are closed properly
when storing them.
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