10
Do not use any porous, damaged or over-stretched rubber rings or caps.
Fill the containers up to 2 cm below the rim; when preserving pulpy food (apple puree etc.) leave
a space of 3 to 4 cm below the rim. The new glass jars for preserving can be fi lled higher; please
take the instructions into account when buying glass jars.
When making sausage fi ll containers only to 3/4.
Close containers tightly with screw-on lids, spring clips or braces.
Close bottles immediately upon completion of the sterilisation process.
Always place glass jars on the insert grid, this ensures a good circulation of the boiling water
underneath and amongst the glass jars, and they are heated more rapidly.
Glass jars of different sizes may be used.
The glass jars are to be 2/3 to 3/4 submerged; if you use the upper level as well, this applies
to the upper level. Do not worry; the glass jars underneath which are then fully submerged are
so well sealed by preserving ring and spring clips that no boiling water may infi ltrate them from
outside.
The temperature of the water fi lled into the pot should always be identical with the temperature
of the food contained in the glass jars to ensure a uniform heating process.
Consequently, add cold water for glass jars with cold contents; for glass jars with hot contents
(e.g. if the food to be preserved was precooked) add correspondingly hot water.
The lid made of food-safe, boil-proof synthetics is curved. The glass jars may rise up to the bow
of the lid as long as it rests on well all around the pot, not allowing for steam to escape.
Please take care nonetheless that there is a suffi cient amount of water in the pot and the upper
glass jars are still 3/4 submerged in water.
As for preserving temperature and preserving time, please refer to the following table or stan-
dard cookbooks.
The heating up time is not included in the preserving time, which starts not until the selected
temperature has been reached!
If the setting is adjusted below the boiling point, the pilot lamp will extinguish. The operating
mode is indicated by the strong formation of steam.
After the cooking time is over, take out the glass jars. Braces and other lid fasteners should be left
on the jars until these have cooled completely. Cans should be put into cold water immediately.
It is advisable to mark the glass jars, cans etc. with date and content. Preserved food is stored
best in a dry, cool and dark place.
Do not discard the cooking water until it has cooled, this will help to prevent the enamelled pots’
surfaces from damage.
Special accessory Juice Extraction Top
With the Juice Extraction Top (model EA 1803) you can easily change your Auto-Preserving
Cooker any time into a juice maker. If your retailer does not have a Juice Extraction Top in stock,
please get in direct touch with us (see rear page for address details).
Table for cooking (details to be understood as reference values)
fruit
currants 85°C 20 min.
apple purée 90°C 30 min.
pears 90°C 30 min.
strawberries 75°C 25 min.
blueberries 85°C 25 min.
raspberries 80°C 30 min.
cherries 80°C 30 min.
yellow plums 90°C 30 min.
peaches 90°C 30 min.
apricots 90°C 30 min.
purble plums 90°C 30 min.
rhubarb boil 30 min.
