Gaggenau BS 474 610 Use And Care Manual

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Gaggenau BS 474 610 Use And Care Manual Manual pdf 53 page image

53Boiling down▯ In the steam oven, you can preserve fruit andvegetables without much effort.▯ If possible, boil down foodstuffs directly aftershopping or harvesting. Prolonged storagereduces vitamin content and leads easily tofermentation.▯ Use only fruit and vegetables that are in a perfectstate.▯ The steam oven is not suitable for preservingmeat.▯ Check and conscientiously clean preserving jars,rubber rings, clamps and springs.▯ Disinfect rinsed jars before preserving in yoursteam oven at 212°F (100 °C) and 100% humidityfor 20-25 minutes.▯ Place preserving jars in the perforated cookingreceptacles. They must not touch each other.▯ Open the oven interior door after the cookingtime has elapsed. Do not remove preserving jarsfrom the oven interior until they have cooled downfully.Extracting juice (soft fruits)▯ You can effortlessly and cleanly extract berryjuice in 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 adishtowel to preserve the last remainders of juice.Foodstuff Cooking receptacle Tempera-ture in °F(°C)Humid-ity in %Cookingtime inmin.RemarksFruit and vegetables (inclosed 0.75 l (approx. 0.5pints) preserving jars)Perforated 212 (100) 100 35 - 40Beans and peas (in closed0.75 l (approx. 0.5 pints)preserving jars)Perforated 212 (100) 100 120Foodstuff Cooking receptacle Tempera-ture in °F(°C)Humid-ity in %Cookingtime in min.RemarksBerries Perforated +unperforated212 (100) 100 60 - 120

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