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33
BOTTOM HEATER AND FAN
This is used for baking leavened but low-rising pastry and
for preserving fruit and vegetables. Use the second guide
from the bottom and a rather shallow baking tray to allow
the hot air to circulate across the upper side of the dish.
Type of food Guide (from the bottom) Temperature (°C) Cooking time (minutes)
Fruit:
Strawberries 2 180 20-30
Stone fruits 2 180 25-40
Fruit mush 2 180 25-40
Vegetables:
Pickled gherkins 2 180 25-40
Beans/carrots 2 180 25-40
PRESERVATION
Prepare the food to be preserved and jars as usual. Use jars with a rubber sealing ring and a glass cover. Do not use jars
with threaded or metal caps or metal tins. Make sure the jars are of equal size, fi lled with the same contents, and tightly
sealed.
Pour 1 litre of hot water into the deep tray (approx. 70°C) and place 6 1-litre jars into the tray. Place the tray into the oven
on the second guide.
During preservation, observe the food and cook until the liquid in the jars starts to simmer – when bubbles appear in the
fi rst jar.
Food Amount (L) T = 170 °C –
180 °C until
bubbles appear
in the jars / until
liquid in the jars
starts to simmer
Temperature at the
start of simmering
– when bubbles
appeared
Resting time in the
oven (min)
FRUIT
Strawberries 6×1 l 40-55 switch off 25
Stone fruits 6×1 l 40-55 switch off 30
Fruit mush 6×1 l 40-55 switch off 35
VEGETABLES
Pickled gherkins 6×1 l 40-55 switch off 30
Beans, carrots 6×1 l 40-55 120°C, 60min 30
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