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Gargut Menge (kg) Temperatur
(°C)
Dauer (Min.) Ebene
Roastbeef/Filet 1 - 1.5 120 120 - 150 1
Rinderfilet,
Roastbeef
1 - 1.5 120 90 - 150 3
Kalbsbraten 1 - 1.5 120 120 - 150 1
Steaks 0.2 - 0.3 120 20 - 40 3
11.27 Einkochen
Verwenden Sie nur handelsübliche
Einweckgläser gleicher Größe.
Verwenden Sie keine Gläser mit
Schraub- oder Bajonettdeckeln und
keine Metalldosen.
Verwenden Sie für diese Funktion die
erste Einschubebene von unten.
Stellen Sie nicht mehr als sechs 1
Liter fassende Einweckgläser auf das
Backblech.
Füllen Sie alle Gläser gleich hoch und
verschließen Sie sie mit einer
Klammer.
Die Gläser dürfen sich nicht berühren.
Füllen Sie etwa 1/2 Liter Wasser in
das Backblech, um ausreichend
Feuchtigkeit im Backofen zu erhalten.
Sobald die Flüssigkeit in den ersten
Gläsern zu perlen beginnt (dies
dauert bei 1-Liter-Gläsern ca. 35-60
Minuten), Backofen ausschalten oder
die Temperatur auf 100 °C
zurückschalten (siehe Tabelle).
Beerenobst
Gargut Temperatur (°C) Einkochen bis
Perlbeginn (Min.)
Weiterkochen bei
100 °C (Min.)
Erdbeeren/Blau‐
beeren/Himbeeren/
reife Stachelbeeren
160 - 170 35 - 45 -
Steinobst
Gargut Temperatur (°C) Einkochen bis
Perlbeginn (Min.)
Weiterkochen bei
100 °C (Min.)
Birnen/Quitten/
Zwetschgen
160 - 170 35 - 45 10 - 15
Gemüse
Gargut Temperatur (°C) Einkochen bis
Perlbeginn (Min.)
Weiterkochen bei
100 °C (Min.)
Karotten
1)
160 - 170 50 - 60 5 - 10
Gurken 160 - 170 50 - 60 -
Mixed Pickles 160 - 170 50 - 60 5 - 10
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