Instruction manual

15
Preservation cooking timetable
Fruit, vegetables, meat Thermostat setting °C
Heating time (approx. mins.)
depending on jar sizes
Apricots 80 30
Apple purée 90 40
Pears (soft) 90 30
Pears (hard) 90 50
Strawberries 80 25
Blueberries 85 30
Raspberries 80 25
Currants 90 40
Yellow plums 80 30
Purple plums 90 30
Peaches 80 30
Greengages 80 30
Cherries (sour or sweet) 80 30
Gooseberries (unripe) 80 30
Caulifl ower Boil 90
Beans Boil 120
Peas Boil 130
Cucumber 80 30
Kohlrabi Boil 120
Asparagus Boil 100
Spinach Boil 110
Tomatoes (whole) 90 30
Pieces of meat (raw) Boil 120
Pre-cooked roast pieces Boil 90
Pre-roasted poultry Boil 65
Pre-cooked goulash Boil 60
Minced meat (raw) Boil 120