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• Put approximately 1/2 litre of water
into the baking tray to give sufficient
moisture in the oven.
• When the liquid in the jars starts to
simmer (after approximately 35 - 60
Soft fruit
Food
Strawberries / Blue-
berries / Raspber-
ries / Ripe gooseber-
ries
Stone fruit
Food
Pears / Quinces /
Plums
Vegetables
Food
1)
Carrots
Cucumbers
Mixed pickles
Kohlrabi / Peas / As-
paragus
1) Leave standing in the oven after it is deactivated.
11.20 Drying - True Fan
Cooking
• Cover trays with grease proof paper
or baking parchment.
Vegetables
Food
Temperature
(°F )
Beans
140 - 160
Peppers
140 - 160
Vegetables for
140 - 160
soup
Temperature (°F )
320 - 340
Temperature (°F )
320 - 340
Temperature (°F )
320 - 340
320 - 340
320 - 340
320 - 340
Time (h)
6 - 8
5 - 6
5 - 6
minutes with one-litre jars), stop the
oven or decrease the temperature to
220 °F (see the table).
Cooking time until
simmering (min)
35 - 45
Cooking time until
simmering (min)
35 - 45
Cooking time until
simmering (min)
50 - 60
50 - 60
50 - 60
50 - 60
• For a better result, stop the oven
halfway through the drying time, open
the door and let it cool down for one
night to complete the drying.
Shelf position
1 position
3
3
3
ENGLISH
39
Continue to cook at
220 °F (min)
-
Continue to cook at
220 °F (min)
10 - 15
Continue to cook at
220 °F (min)
5 - 10
-
5 - 10
15 - 20
2 positions
1 / 4
1 / 4
1 / 4
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