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Canning
Always follow the USDA canning
guidelines.
Canning containers
Danger of inj
ury!
Do not use the appliance to heat up
or can food in sealed jars or
containers. Pressure will build up
inside them and they can explode
causing damage to the appliance, as
well as the risk of injury and
scalding.
Only use jars designed for canning:
– Canning jars,
– Jars with twist-off lids.
Canning fruit and vegetables
It is recommended to use the
Con
vection Bake function.
The instructions are for 6 1 liter glass
jars.
Place
the universal tray on shelf level
3 and place the jars on the pan.
Selec
t Convection Bake and a
temperature of 150–170°C.
Wait until bubbles rise evenly in the
jars.
Then reduce the temperature to
avo
id a boil-over.
Fruit / Cucumbers
As soon as bubbles ar
e visible in the
jars select the lowest temperature.
Then leave the jars in the warm oven
for an additional 25-30 minutes.
Vegetables
Reduce the temperature to 100°C as
soon as bubbles are visible in the
jars.
Canning time
[min]
Asparagus 80–100
Carrots 50–70
Peas, Beans 80–100
Aft
er the canning duration has
completed, select the lowest
temperature and leave the jars in the
oven for an additional 25-30 minutes.
After canning
Danger of burns!
U
se pot holders when removing the
jars from the oven.
T
ake the jars out of the oven.
Co
ver the jars with a towel and leave
to set for approx. 24 hours.
Mak
e sure all jars are closed properly
when storing them.