Bedienungsanleitung Neff B48FT68N0 (Seite 61 von 68) (Englisch)

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Preserving and juicing

Your appliance is also suitable for preserving and

juicing.

Preserving

You can preserve fruit and vegetables using your

appliance.

:Warning – Risk of injury!

If the food is preserved incorrectly, the preserving jars

may burst. Follow the instructions for preserving.

Jars

Use only clean and undamaged preserving jars. Only

use heat-resistant, clean and undamaged rubber rings.

Check clips and clamps in advance.

Tip: You can use the disinfecting function to clean the

jars.

For each preserving process, only use preserving jars

that are the same size and contain the same food. In

the cooking compartment, you can preserve the

contents of a maximum of six ^, 1 or 1^-litre

preserving jars at the same time. Do not use jars that

are larger or taller than this. The lids could rupture.

Preserving jars must not touch one another in the

cooking compartment during the preserving process.

Preparing fruit and vegetables

Only use fruit and vegetables that are in good condition.

Wash them thoroughly.

Peel, core and chop fruit and vegetables appropriate to

their type and fill the preserving jars with them up to

approx. 2 cm below the rim.

Fruit: Fill the preserving jars with the fruit along with a

hot, skimmed sugar solution (approx. 400 ml for a 1-

litre jar). For one litre of water:

■ Approx. 250 g sugar for sweet fruit

■ Approx. 500 g sugar for sour fruit

Vegetables: Fill the jars with the vegetables along with

hot, boiled water.

Wipe the rims of the jars, as they must be clean. Place

a damp rubber ring and a lid on each jar. Seal the jars

with clamps. Place the jars into the perforated steam

container (size XL) so that they do not touch each other.

Pour 500 ml hot water (approx. 80 °C) into the

universal pan. Use the settings indicated in the table.

Ending the preserving process

After the specified cooking time, open the appliance

door. Do not remove the preserving jars from the

cooking compartment until they have completely cooled

down.

Wipe the cooking compartment clean afterwards.

Juicing

Before juicing, place the berries in a bowl and sprinkle

with sugar. Leave to stand for at least one hour to draw

out the juice.

Then fill the perforated steam container (size XL) with

the berries and insert into the oven at level 2. Slide the

universal pan in underneath to collect any juice. Use the

settings indicated in the table.

After cooking, wrap the berries in a cloth and squeeze

out the remaining juice.

Wipe the cooking compartment clean afterwards.

Recommended setting values

The times indicated in the settings table are guideline

values for preserving fruit and vegetables and for

juicing fruit. They may be influenced by room

temperature, number of jars, quantity, heat and the

quality of the jar contents. The specifications are based

on 1-litre round jars.

Type of heating used:

■ ‹ Steaming

Dish Accessories Type of

heating

Tempera-

ture in °C

Cooking

time in

hours

Pomes (apple rings, 3 mm thick, 200 g per wire

rack)

1-2 wire racks ‚ 80 5-9

Stone fruit (plums) 1-2 wire racks ‚ 80 8-10

Root vegetables (carrots), grated, blanched 1-2 wire racks ‚ 80 5-8

Sliced mushrooms 1-2 wire racks ‚ 60 6-9

Herbs, washed 1-2 wire racks ‚ 60 2-6

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

Cooking

time in

mins.

Preserving

Vegetables, e.g. carrots 1-litre preserving jars 2 ‹ 100 30-120

Stone fruit, e.g. cherries, damsons 1-litre preserving jars 2 ‹ 100 25-30

Pomes, e.g. apples, strawberries 1-litre preserving jars 2 ‹ 100 25-30

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