Drain off the excess water, then dry them. Fruit and herbs Accessories Level Type of Temperature Cooking time heating 600 g apple rings Universal pan + rack 3+ 1 : 80 ° C 5 hrs (approx. ) 800 g pear slices Universal pan + rack 3+ 1 : 80 ° C 8 hrs (approx. ) 1.5 kg damsons or plums Universal pan + rack 3+ 1 : 80 ° C 8-10 hrs (approx. ) 200 g herbs, washed Universal pan + rack 3+ 1 : 80 ° C 1. hrs (approx. ) Preserving For preserving, the jars and rubber seals must be clean and intact. If possible, use jars of the same size. The information in the table is for round, one-litre jars. Caution! Do not use jars that are larger or taller than this. The lids could crack. Only use fruit and vegetables in good condition. Wash them thoroughly. The times given in the tables are a guide only. The time will depend on the room temperature, number of jars, and the quantity and temperature of the contents. Before you switch off the appliance or change the cooking mode, check whether the contents of the jars are bubbling as they should. Preparation 1. Fill the jars, but not to the top. 2. Wipe the rims of the jars, as they must be clean. 3. Place a damp rubber seal and a lid on each jar. 4. Seal the jars with the clips. Place no more than six jars in the cooking compartment. Making settings 1. Insert the universal pan at level 2. Arrange the jars on it so that they do not touch each other. 2. Pour . litre of hot water ( approx. 80 °C) into the universal pan. 3. Close the oven door. 4. Set $ Bottom heating. 5. Set the temperature to between 170 and 180 ° C. Preserving Fruit After approx. 40 to 50 minutes, small bubbles begin to form at short intervals. Switch off the oven. After 25 to 35 minutes of residual heat, remove the preserving jars from the cooking compartment. If they are allowed to cool for longer in the cooking compartment, germs could multiply, promoting acidification of the preserved fruit. Fruit in one- litre jars Apples, redcurrants, strawberries Cherries, apricots, peaches, gooseberries Apple puree, pears, plums When it starts to bubble Switch off Switch off Switch off Residual heat approx. 25 minutes approx. 30 minutes approx. 35 minutes Vegetables As soon as bubbles begin to form in the jars, set the temperature back to between 120 and 140 ° C. Depending on the type of vegetable, heat for approx. 35 to 70 minutes. Switch off the oven after this time and use the residual heat. Vegetables with cold cooking water in one- litre jars Gherkins Beetroot Brussels sprouts Beans, kohlrabi, red cabbage Peas When it starts to bubble -approx. 35 minutes approx. 45 minutes approx. 60 minutes approx. 70 minutes Residual heat approx. 35 minutes approx. 30 minutes approx. 30 minutes approx. 30 minutes approx. 30 minutes Taking out the jars After preserving, remove the jars from the cooking compartment. Caution! Do not place the hot jars on a cold or wet surface. They could suddenly burst. Acrylamide in foodstuffs Acrylamide is mainly produced in grain and potato products toast, bread rolls, bread or fine baked goods (biscuits, prepared at high temperatures, such as potato crisps, chips, gingerbread, cookies) . Tips for keeping acrylamide to a minimum when preparing food General ¦ Keep cooking times to a minimum. ¦ Cook meals until they are golden brown, but not too dark. ¦ Large, thick pieces of food contain less acrylamide. Baking With top/ bottom heating max. 200 °C. With 3D hot air or hot air max. 180 °C. Biscuits With top/ bottom heating max. 190 °C. With 3D hot air or hot air max. 170 ° C. Egg or egg yolk reduces the production of acrylamide. Oven chips Spread evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray so that the chips do not dry out Test dishes These tables have been produced for test institutes to facilitate the inspection and testing of the various appliances. In accordance with EN 50304/ EN 60350 ( 2009) and IEC 60350. Baking Baking on 2 levels: Always insert the universal pan above the baking tray. Baking on 3 levels: Insert the universal pan in the middle. Piped biscuits: Baking trays that are placed in the oven at the same time will not necessarily be ready at the same time. Double crust apple pie on 1 level: place dark springform cake tins next to each other diagonally on the same level. Double crust apple pie on 2 levels: Place dark springform cake tins next to each other (see illustration) Note: For baking, use the lower of the temperatures indicated first. Dish Accessories and tins Level Type of Temperature Cooking time heating in °C in minutes Viennese whirls (preheat) Baking tray 3 : 140-150 30-40 Universal pan + baking 3+ 1 : 140-150 30-45 tray 2 baking trays + universal 5+ 3+ 1 : 130-140 40-55 pan Small cakes (preheat) Baking tray 3 : 150-170 25-35 Universal pan + baking 3+ 1 : 140-160 30-45 tray 2 baking trays + universal 5+ 3+ 1 : 130-150 35-55 pan Hot water sponge cake Springform cake tin on the 2 : 160-170 30-45 wire rack Apple pie Wire rack+ 2 springform 3 : ...

Other models in this manual:
Ovens - HBA13B150B/03 (2.37 mb)
Ovens - HBA13B160B/02 (2.37 mb)