Instruction for Use

N C
M Y
USING THE OVEN
Sterilisation
Do not use normal commercially available hermetic jars
when sterilising in the oven. Bottles, enamelled metal
containers and other hermetic containers must be first
sterilised in a steriliser. Meat, sausages and fruit or
vegetable conserves such as stewed apple or tomato
puree must be sterilised in a steriliser.
Proceed as follows:
x Carefully prep are the hermetic containers and
rubber seals.
x Thecontainersmustbeallthesamesizeandthey
must be filled to the same height. Do not use
excessively tall containers because the lid may not
hold.
x Fruit preserves can be filled to 2 cm from the top of
the container. Vegetable preserves should be filled
no higher than 5 cm f rom t he top .
x Moisten the rubber seals and place them on the
containers.
x Place the lids on and then tighten them forcefully.
x Set the cooking mode selector knob to and set
a temperature of 170-180
o
C. Preheat the oven.
x Put the drip tray on the lowest guides in the oven.
x Place the containers, suit ably sp aced, o n the drip
tray.
x Pour 1 litre of water into the drip tray.
x Lower the temperature setting to 150-160
o
C.
x After between 50 and 70 minutes, air bubbles will
begin to rise insid e the co ntainers. I f you are
preparing fruit preserves, you can now switch off
the oven. If you are preparing vegetable preserves,
lower the temperature to 125-150
o
Cforan
additional 60 or 90 minutes.
x Sterilisation times:
Strawberries, raspberries, etc.
10-15 minutes residual heat
Peaches, apricots, plums, etc.
10-20 minutes residual heat
Apples, pears
30 minutes residual heat
Vegetables
30 minutes residual heat
x Remove the lid after 24 hours.
41
41