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Other applications
73
Bottling
Risk of infection from bacteria.
Spores producing botulinum toxin
can form when preserving pulses
and meat, which can lead to severe
poisoning. These spores are only
destroyed by reheating the food
within 2 days after preserving.
Always reheat pulses and meat a
second time after they have cooled
down.
Risk of injury from increased
pressure in sealed tins.
Preserving and heating food in
sealed tins will result in an increase
in pressure, which can cause them to
explode.
Do not use tins for preserving or
heating food.
Preparing fruit and vegetables
The instructions are for a maximum of
5jars with a capacity of 0.5l each.
Only use special jars for bottling:
– Fan Plus: Bottling jars with a
screw cap
– Microwave: Microwave safe
bottling jars with glass lids, sealed
with clear adhesive tape
Only use undamaged jars and rubber
rings.
Rinse the jars with hot water before
bottling and fill them no more than up
to 2cm below the rim.
Seal the jars with clear adhesive tape.
Do not use any metal clips as they
cause sparks when used with the
Microwavefunction.
Insert the glass tray on shelf level1
and place the jars on it.
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