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Bei hartnäckigen Rückständen am Edelstahl Kochgeschirr empfehlen wir mit einer
Zitronenhälfte oder einer Lösung von 9 Teilen heißem Wasser und einem Teil
Essigessenz zu entfernen
Achtung: Bitte benutzen Sie niemals Stahlbürsten, Scheuersand, Glaswolle oder ähnliche
harte Gegenstände.
Die Angaben in den Tabellen dienen als Richtwerte und sollten je nach
individuellem Geschmack verändert werden:
TABELLE 1
Obstsorte
Zucker auf 1 kg Obst
Saft trinkfertig
Saft muss verdünnt
werden
Dampfzeit in
Minuten
Äpfel
30 - 50 g
100 g
60 75
Birnen
50 g
100 g
60
Brombeeren
100 g
150 200 g
30
Erdbeeren
50g
100 g
30
Heidelbeeren
100 g
200 g
45
Himbeeren
50 g
150 g
30
Holunderbeeren
90 100 g
200 250 g
30 45
Johannisbeeren
150 200 g
200 250 g
45 60
Pfirsiche
50 g
100 g
45
Pflaumen
50 100 g
200 g
45
Rhabarber
200 g
250 300 g
30 50
Sauerkirschen
50 100 g
200 g
45
Süßkirschen
50 g
100 g
45
Stachelbeeren
50 100 g
150 200 g
45 60
Weintrauben
50 g
100 g
45
Zwetschgen
30 50 g
100 g
45
TABELLE 2
Die Zuckerzugabe zu den verschiedenen Saftarten beträgt auf je 500 g Saft für
Apfelgelee 250 g
Apfel-Kirsch-Gelee 375 g
Erdbeergelee 500 g
Himbeergelee 500 g
Holunderbeergelee 375 g
Johannisbeergelee 375 g
Johannisbeer-Erdbeer-Gelee 450 g
Johannisbeer-Himbeer-Gelee 450 g
Kirschgelee 500 g
Quittengelee 300 g
2


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