Uses, Tables and Tips36
Drying
Oven function: Fan cooking
• Use oven shelves covered with greaseproof paper or baking parchment.
• You get a better result if you switch the oven off halfway through the drying
time, open the door and leave the oven to cool down overnight.
• After this finish drying the food to be dried.
Making Preserves
Oven function: Bottom heat
• For preserving, use only commercially available preserve jars of the same size.
• Jars with twistoff or bayonet type lids and metal tins are not suitable.
• When making preserves, the first shelf position from the bottom is the one
most used.
• Use the shelf for making preserves. There is enough room on this for up to six
1litre preserving jars.
• The jars should all be filled to the same level and clamped shut.
• Place the jars on the baking tray in such a way that they are not touching
each other.
Food to be dried
Temperature in
°C
Oven level
Time in hours
(Guideline)
1 level 2 levels
Vegetables
Beans 6070 3 1 / 4 68
Peppers (strips) 6070 3 1 / 4 56
Vegetables for soup 6070 3 1 / 4 56
Mushrooms 5060 3 1 / 4 68
Herbs 4050 3 1 / 4 23
Fruit
Plums 6070 3 1 / 4 810
Apricots 6070 3 1 / 4 810
Apple slices 6070 3 1 / 4 68
Pears 6070 3 1 / 4 69
