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Special Modes
73
Canning
Risk of infection from bacteria.
The spores of the botulinum
bacterium are not sufficiently killed
by canning legumes and meat only
once. Toxins may form which can
lead to serious poisoning. These
spores are only destroyed by canning
the food again.
After they have cooled down, always
reheat legumes and meat a second
time within 2days.
Risk of injury from increased
pressure in sealed cans.
Canning food and heating it up in
closed containers results in an
increase in pressure which can cause
them to explode.
Do not use cans for canning or
reheating food.
Always observe USDA/CFIA food
safety guidelines.
Preparing fruit and vegetables
The instructions are for 6 jars with a
capacity of 1L each.
Only use jars that are specifically
designed for canning (preserving jars
or jars with a screw cap). Only use
undamaged jars and rubber rings.
Rinse the jars with hot water before
canning and fill them up to a
maximum of 3/4" (2cm) below the
rim.
After filling the jars, clean the outside
of the rims with a clean cloth and hot
water, and then seal the jars.
Slide the universal tray onto shelf
level3. Place the jars on the tray.
Select the Convection
Bakeoperating mode and a
temperature of
320–340°F (160–170°C).
Wait until bubbles rise evenly in the
jars.
Then reduce the temperature to
prevent the contents from boiling over.
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