Table of Contents
Advertisement
38
www.aeg.com
11.18 Preserving
Use the function Bottom Heat.
Use only preserve jars of the same
dimensions available on the market.
Do not use jars with twist-off and bayonet
type lids or metal tins.
Use the first shelf position.
Put no more than six one-litre preserve
jars on the baking tray.
Fill the jars equally and close with a
clamp.
The jars cannot touch each other.
Put approximately 1/2 litre of water into
the baking tray to give sufficient moisture
in the oven.
When the liquid in the jars starts to
simmer (after approximately 35 - 60
minutes with one-litre jars), stop the oven
or decrease the temperature to 100 °C
(see the table).
Set the temperature to 160 - 170 °C.
SOFT FRUIT
Strawberries / Blue‐
berries / Raspber‐
ries / Ripe gooseber‐
ries
STONE
FRUIT
Peaches /
Quinces /
Plums
(min)
Cooking time un‐
til simmering
35 - 45
(min)
(min)
Cooking
Continue
time until
to cook at
simmering
100 °C
35 - 45
10 - 15
VEGETA‐
(min)
BLES
Cooking
time until
simmering
Carrots
50 - 60
Cucumbers
50 - 60
Mixed pickles 50 - 60
Kohlrabi /
50 - 60
Peas / Aspar‐
agus
11.19 Dehydrating - True Fan
Cooking
Cover trays with grease proof paper or
baking parchment.
For a better result, stop the oven halfway
through the drying time, open the door
and let it cool down for one night to
complete the drying.
For 1 tray use the third shelf position.
For 2 trays use the first and fourth shelf
position.
VEGETA‐
BLES
Beans
Peppers
Vegetables for soup 60 - 70
Mushrooms
Herbs
Set the temperature to 60 - 70 °C.
FRUIT
Plums
Apricots
(min)
Continue to
cook at
100 °C
5 - 10
-
5 - 10
15 - 20
(°C)
(h)
60 - 70
6 - 8
60 - 70
5 - 6
5 - 6
50 - 60
6 - 8
40 - 50
2 - 3
(h)
8 - 10
8 - 10
Advertisement
Table of Contents
