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manual abstract
3. Add 150 g of set yoghurt to the warm milk, stir in and fill the cups or jars evenly. Do not pour more than 200 ml into any single container. 4. After filling, cover the containers with a snugly fitting lid or cling film. 5. Preheat the oven with ~ Hot air for 5 minutes at 50 ° C. 6. Evenly space the containers over the cooking compartment floor, then close the appliance door. 7. Switch off the oven after 8 hours and place the containers in the refrigerator for at least 12 hours. Preserving : Risk of injury! Preserving jars containing incorrectly preserved food can burst. Bear in mind the following notes: ¦ Fruit and vegetables must be fresh and unblemished. ¦ Use only clean and undamaged preserving jars. ¦ Preserving jars must not touch one another in the cooking compartment during the preserving process. In the cooking compartment, you can preserve the contents of a maximum of six . , 1 or 1 . litre preserving jars at the same time using ~ Hot air. Observe the following points for preserving: Notes ¦ For each preserving process, only use preserving jars that are the same size and contain the same food. ¦ When preparing and closing the preserving jars, make sure that they are clean. ¦ Use only heat-resistant rubber rings. ¦ You cannot preserve the following food in your appliance: the contents of tin cans, meat, fish or pie filling Preparing fruit 1. Wash fruit and, depending on the type, peel, pit and chop. 2. Fill the preserving jars with fruit up to approximately 2 cm below the rim. 3. Fill the preserving jars with hot, skimmed sugar solution ( approx. Y l for a one litre jar) . For one litre water: ¦ approx. 250 g sugar for sweet fruit ¦ approx. 500 g sugar for sour fruits Preparing vegetables 1. Wash vegetables and, depending on the type, clean and chop. 2. Fill the preserving jars with vegetables up to approximately 2 cm below the rim. 3. Fill up the preserving jars immediately with hot, boiled water. Closing the preserving jars 1. Wipe of the rim of the preserving jars with a clean, damp cloth. 2. Place the rubber ring and lid on wet and close the jars with a clamp. Starting the preserving process 1. Slide in the universal pan at shelf position 1. 2. Set up the preserving jars in a triangle so that they do not touch one another. 3. Pour . litre of hot water ( approx. 80 °C) into the universal pan. 4. Set the ~ Hot air to 160 °C. ¦ Preserving jars containing . or 1 litre will start to bubble after approx. 50 minutes ¦ Preserving jars containing 1 . litres will start to bubble after approx. 60 minutes 5. Switch off the appliance once all preserving jars are bubbling. 6. Leave the preserving jars in the cooking compartment while it is still closed for a few minutes longer. Raspberries, strawberries, cherries or gherkins: approx. 5-10 minutes Ending the preserving process For fruit, gherkins and tomato puree: 1. Switch off the appliance once all preserving jars are bubbling. 2. Leave the preserving jars in the cooking compartment while it is still closed for a few minutes longer. ¦ Raspberries, strawberries, cherries or gherkins: approx. 5-10 minutes ¦ Other fruit: approx. 10-15 minutes ¦ Tomato puree or apple sauce: approx. 15-20 minutes For vegetables: 1. Reduce the temperature to 100 ° C once all the preserving jars are bubbling. Allow the preserving jars to bubble for approximately 60 minutes longer in the cooking compartment while it is still closed. 2. Switch off the appliance. 3. Leave the preserving jars in the cooking compartment while it is still closed for approx. 15 - 30 minutes longer. Remove the preserving jars 1. Place the preserving jars on a clean cloth, cover and protect from draughts. 2. Only remove the clamps once the jars are cold. Pyrolytic cleaning With Pyrolytic cleaning, the oven heats up to approximately 500 °C. This burns off residues from roasting, grilling or baking and you only need to wipe the ashes from the cooking compartment. You can choose from three cleaning levels. Level Degree of cleaning Cooking time 1 gentle approx. 1 hour, 15 minutes 2 medium approx. 1 hour, 30 minutes 3 intensive approx. 2 hours The heavier and older the dirt, the higher the cleaning level should be. We recommend cleaning the cooking compartment at least once very one to two months. Depending on useage and what has been cooked more frequent cleaning may be necessary. A cleaning cycle only requires approx. 2.5 - 4.7 kilowatt hours. Important notes For safety reasons, the oven door locks automatically. You can only open the oven door again once the cooking compartment has cooled down slightly. Do not attempt to push in the latch by hand. Do not attempt to open the oven door while the cleaning programme is in operation. The cleaning process may be cancelled. The lamp is not lit in the cooking compartment during cleaning. : Risk of fire! The outside of the oven becomes very hot. Make sure that nothing is placed against the front of the oven. Never hang flammable objects, e. g. tea towels, on the d...