User Manual

Other applications
62
Bottling
 Risk of infection from bacteria.
Spores producing botulinum toxin
can form when preserving pulses
and meat, which can lead to severe
poisoning. These spores are only
destroyed by reheating the food
within 2 days after preserving.
Always reheat pulses and meat a
second time after they have cooled
down.
 Risk of injury from increased
pressure in sealed tins.
Preserving and heating food in
sealed tins will result in an increase
in pressure, which can cause them to
explode.
Do not use tins for preserving or
heating food.
Preparing fruit and vegetables
The instructions are for 6 jars with a
capacity of 1litre each.
Only use special jars for preserving
(preserving jars or jars with a screw
cap). Only use undamaged jars and
rubber rings.
 Rinse the jars with hot water before
bottling and fill them up to a
maximum of 2cm below the rim.
 Place the universal tray on shelf
level2 and place the closed jars on
the tray.
 Select the Fan Plus function and a
temperature of 160–170°C.
 Wait until bubbles evenly rise in the
jars.
Reduce the temperature in time to
prevent the contents from boiling over.