Bottling should only be undertaken
by an experienced cook who has re
-
ceived proper training in this method
of preserving fruit and vegetables,
and understands the implications of
the chemical reactions involved.
Important
When bottling in the steam oven a
maximum temperature of 98°C must
not be exceeded.
For detailed information on bottling it is
important to read the instructions given
in the cookery book supplied with this
oven.
For bottling select the COOK Universal
Q function.
Function COOK Universal Q
Produce Temperature
in °C
Total time
in
minutes
Berries
Strawberries
Red / Blackcur
-
rants
Gooseberries
Blackberries
80
80
80
80
45
50
55
55
Fruit with stones
Apricots
Cherries
Plums
Greengages
Mirabelle plums
85
85
85
85
85
55
55
55
55
55
Fruit with pips
Apples
Pears
Quinces
90
90
90
50
65
55
Vegetables
Beans
Peas
Carrots
90
90
90
120
120
90
The specified bottling time consists of 2
phases: a fixed time of 30 minutes for
one-litre jars (basic for all foods) plus
the actual cooking time which varies
according to the food being bottled.
The fixed time of 30 minutes will alter if
different sized jars are used.
Procedure:
^
Insert the drip tray at level 1 and pla
-
ce the rack above it.
^
Put the prepared jars (all the same
size) on the rack, ensuring that they
do not touch one another.
This allows the hot steam to surround
the jars on all sides.
We recommend that you place two jars
behind and two in front (see illustrati-
on).
^
Select COOK Universal Q and lo
-
wer the recommended temperature
to 80-90 °C (see chart).
^
Set the total time (see chart).
^
Press Start.
^
To make use of residual heat, wait 30
minutes after the oven has switched
off before removing the jars from the
oven.
^
Cover the jars with a cloth and allow
to cool for approx. 24 hours.
Bottling
42
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