Operating instructions/Installation instructions

Further applications
105
 When using perforated containers to
cook foods that produce a lot of li-
quids or have a distinctive colour, be
sure to place them over a drip tray or
glass tray (depending on the model).
This avoids any transfer of flavour or
colour to other food and prevents li-
quid dripping onto food below it.
At the end of a heating-up phase, the
steam oven will indicate when the next
item of food has to be placed inside.
Once this time has been reached, a
buzzer will sound.
This process is repeated if there is a
third food item.
You can still cook food types not listed
together. Please refer to “Menu cook-
ing – manual” in the “Steam cooking”
chapter for more information.
Bottling
Only use unblemished, fresh produce
which is in good condition for bottling.
Glass jars
Use clean glass jars and accessories
and check them for any defects. Glass
jars with twist off lids or glass lids with a
rubber seal are suitable.
Make sure that all the jars are the same
size so that bottling is carried out
evenly.
After you have filled the jars with the
bottled produce, clean the glass rims
with a clean cloth and hot water and
then seal the jars.
Fruit
Sort fruit carefully, rinse it briefly but
thoroughly and allow it to drain. Take
great care when cleaning soft fruit as it
is very delicate and squashes easily.
Remove any peel, stalks, cores or
stones. Cut up large fruit. For example,
cut apples into slices.
If you are bottling fruit with stones (e.g.
plums, apricots) without removing the
stones, pierce the fruit several times
with a fork or wooden skewer as other-
wise it will burst.
Vegetables
Rinse, clean and cut up vegetables.
Vegetables should be blanched before
bottling to help them retain their colour
(see “Special applications” – “Blanch-
ing”).