User manual

• 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).
Soft fruit
Food Temperature (°C) Cooking time until
simmering (min)
Continue to cook
at 100 °C (min)
Strawberries / Blue‐
berries / Raspber‐
ries / Ripe goose‐
berries
160 - 170 35 - 45 -
Stone fruit
Food Temperature (°C) Cooking time until
simmering (min)
Continue to cook
at 100 °C (min)
Pears / Quinces /
Plums
160 - 170 35 - 45 10 - 15
Vegetables
Food Temperature (°C) Cooking time until
simmering (min)
Continue to cook
at 100 °C (min)
Carrots
1)
160 - 170 50 - 60 5 - 10
Cucumbers 160 - 170 50 - 60 -
Mixed pickles 160 - 170 50 - 60 5 - 10
Kohlrabi / Peas / As‐
paragus
160 - 170 50 - 60 15 - 20
1)
Leave standing in the oven after it is deactivated.
Drying
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.
Vegetables
For one tray use the third shelf position.
For 2 trays use the first and fourth shelf position.
Food Temperature (°C) Time (h)
Beans 60 - 70 6 - 8
Peppers 60 - 70 5 - 6
Vegetables for sour 60 - 70 5 - 6
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