AEG KS8400501M - Manual (Page 36)

Food Temperature (°C) Shelf position Time (h)
Peppers 60 - 70 2 5 - 6
Vegetables for
soup
60 - 70 2 5 - 6
Mushrooms 50 - 60 2 6 - 8
Herbs 40 - 50 2 2 - 3
Plums 60 - 70 2 8 - 10
Apricots 60 - 70 2 8 - 10
Apple slices 60 - 70 2 6 - 8
Pears 60 - 70 2 6 - 9
11.20 Making preserves
• Use only preserve jars of the same di-
mensions available on the market.
• Do not use jars with twist-off and bay-
onet type lids, or metal tins.
• Use the first shelf from the bottom for
this function.
• Put no more than six one-litre pre-
serve jars on the baking tray.
• Fill the jars up to the same level and
close with a clamp.
• The jars cannot touch each other.
• 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 approx. 35 - 60 minutes
with one-litre jars), stop the oven or
decrease the temperature to 100°C
(see the table).
Preserves table - Soft Fruits
Preserve Tempera-
ture (°C)
Cooking time
until simmering
(min)
Cooking time
at 100 °C (min)
Strawberries, blueberries,
raspberries, ripe goose-
berries 160 - 170 35 - 45 ---
Preserves table - Stone fruits
Preserve Tempera-
ture (°C)
Cooking time
until simmering
(min)
Cooking time
at 100 °C (min)
Pears, quinces, plums 160 - 170 35 - 45 10 - 15
Preserves table - Vegetables
Preserve Tempera-
ture (°C)
Cooking time
until simmering
(min)
Cooking time
at 100 °C (min)
Carrots
1) 160 - 170 50 - 60 5 - 10
Cucumbers 160 - 170 50 - 60 ---
Mixed pickles 160 - 170 50 - 60 15
36 www.aeg.com