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Instructions for preserving
Preserving by cooking means the preservation of food without chemical preservatives. The heat generated
kills the existing bacteria in the food contained. At the same time, the jar is sterilised and hermetically sealed
by the resulting vacuum. Depending on the type and mass of the food being preserved, you may decide
between sterilisation and pasteurisation. During sterilisation the preserve is heated up to at least 100 ° C.
When pasteurising the heating temperature is kept at 80 ° C.
For domestic use, pasteurisation is sufficient. Corresponding jars with screw cap or caps with rubber rings are
required.
• To enjoy boiled meat and vegetables safely, always boil these foods twice: The second heating after at
least 24 hours. You can find more information about this at:
https://www.bzfe.de/inhalt/einkochen-1348.html (Federal Centre for Nutrition)
Switching the device on and off
1. Set the thermostat to the desired temperature Set the on / off switch to „I".
2. Turn the switch counterclockwise to continuous operation (Cont.). The device will heat up. The indicator light
will come on, signaling that the heater is active.
3. Once the set temperature is reached, the device will sound a beep and the indicator light will turn off. The
beep indicates that the cooking time (see Preserves Table) must now be set. Turn to the timer clockwise to
the desired time.
4. The temperature is then held at the set value. The temperature light will go out, but every now and then will
light up again when the temperature falls below the set value and the device must heat up again. A constant
temperature is important for the quality of the preserve.
5. When the cooking time has elapsed the device switches off automatically.
Preserving
Place the preserving grid in the preserving cooker. Place the well-sealed preserve jars
on the preserving grid. There can be a maximum of 7 jars sterilised / pasteurised with
a capacity of 1 litre.
Fill the preserving boiler with water until the upper jars are submerged about ¾ in the
water. Ensure that the jars are well-sealed so that no water can penetrate (see figure).
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