Operation Manual

GB-23
RECIPES FOR SENSOR COOK No. 6 “JAM”
Kiwi - Banana Jam
Ingredients
525 g Kiwi
225 g Banana
250 g Jelly sugar
(preserving sugar with pectin,
1 sugar : 3 fruits)
Preparation
1. Peel kiwis and bananas and cut into small
pieces.
2. Mix the fruits with preserving sugar with pectin
and fill into an oval 3,5 l-glass form (pyrex).
3. Cook on SENSOR COOK No. 6 "Jam".
4. After cooking fill into well cleaned glasses and
cover with twist-off-lid or with preserving film.
Raspberry Jam
Ingredients
750 g Raspberries
250 g Jelly sugar
(preserving sugar with pectin,
1 sugar : 3 fruits)
Preparation
1. Mix raspberries with preserving sugar with
pectin and fill into an 3,5 l-glassform (pyrex).
2. Cook on SENSOR COOK No. 6 "Jam".
3. After cooking fill into well cleaned glasses and
cover with twist- off-lid or with preserving film.
Mixed Berries Jam
Ingredients
667 g Mixed berries (blackberry, blueberry,
raspberry, currant, strawberry)
333 g Jelly sugar
(preserving sugar with pectin,
1 sugar : 2 fruits)
Preparation
1. Fill mixed berries and preserving sugar with
pectin into an oval 3,5 l-glassform (pyrex) and
mix them.
2. Cook on SENSOR COOK No. 6 "Jam".
3. After cooking fill into well cleaned glasses and
cover with twist-off-lid or with preserving film.
NOTE:
1. Please follow the instructions in the SENSOR COOK chart on page GB-21.
2. These instructions are for 1,0 kg. If you want to cook other weights, adjust the ingredients.
Nectarine Jam
Ingredients
667 g Nectarines
3 tbsp.Lemon juice
333 g Jelly sugar
(preserving sugar with pectin,
1 sugar : 2 fruits)
4 tbsp. Orange liqueur (for ex. Coitreau)
Preparation
1. Cut nectarines into small pieces.
2. Put them into an oval 3,5 l-glassform (pyrex).
3. Mix them with lemon juice and preserving
sugar with pectin.
4. Cook on SENSOR COOK No. 6 "Jam".
5. After cooking add orange liqueur, fill into well
cleaned glasses and cover with twist-off-lid or
with preserving film.
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