Gaggenau BS 471 Use And Care Manual

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Gaggenau BS 471 Use And Care Manual Manual pdf 62 page image

62Boiling down▯ In combination steam ovens, you can can fruit andvegetables with little effort.▯ If possible, cook food immediately after purchase orharvesting. Longer storage decreases the vitamincontent and can cause spoilage.▯ Only use fruit and vegetables in good condition.▯ The combination steam oven is not suited forpreserving meat.▯ Check and clean the canning jars, rubber rings,clamps, and springs carefully.▯ You can disinfect the clean jars in your combinationsteam oven at 212°F (100 °C) and 100% humidityfor 20 - 25 min before you preserve the fruit inthem.▯ Place the jars in the perforated cooking containerThey must not be in contact with each other.▯ Open the cooking compartment door after thecooking time has elapsed. Do not remove thecanning jars from the appliance until they havecompletely cooled down.Extracting juice (soft fruits)▯ You can effortlessly and cleanly extract berry juicein the steam oven.▯ Place the berries in the perforated cooking insertand slide it into the third level from below. Slide inthe unperforated cooking insert one level below itto collect the liquid.▯ Leave the berries in the appliance until no morejuice appears.▯ You can then squeeze the berries dry in a dishtowelto preserve the last remainders of juice.Food Cooking container Temperaturein °F (°C)Humidityin %Cookingtime in min.ObservationsFruit, vegetables(in closed 0.75 l / ½ pintcanning jars)perforated 212 (100) 100 35 - 40Beans, peas(in closed 0.75 l/ ½ pintcanning jars)perforated 212 (100) 100 120Food CookingcontainerTemperaturein °F (°C)Humidityin %Cookingtime in min.ObservationsBerries perforated +unperforated212 (100) 100 60 - 120

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