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h Jam making For cooking, the jars and the elastic bands must be clean and in perfect condition. Whenever possible, use jars of equal sizes. The values in the tables are given for round 1-Litre jars. Caution! Do not use larger or taller jars. Their lids could explode. Only use fruit and vegetables that are in good condition. Clean them well. The times given in tables are only given as an indication. These can vary according to the outside temperature, number of jars, quantity and temperature of the jar content. Before turning off the appliance, ensure the jars have begun to bubble. Preparation 1. Tip the fruit or vegetable into the jars but do not fill them to the brim. 2. Clean the edges of the jars; these must be clean. 3. Place a cover and wet elastic band on each jar. 4. Close the jars with clamps. Do not place more than six jars in the oven at the same time. Setting 1. Place the enamel tray at level 2. Place the jars on the tray so that they do not touch each other. 2. Pour half a litre of hot water (approx. 80 . C) on the flat oven tray. 3. Close the oven door. 4. Position the control knob to bottom heat position $ . 5. Set the temperature between 170 and 180 . C. Jam making After approximately 40 - 50 minutes, bubbles begin to form rapidly. Switch the oven off Take the jars out of the oven after approximately 25 - 35 minutes ( the residual heat is used in this time) . If these are allowed to cool in the oven for more time, this could promote the formation of germs making the jam acidic. Fruit in 1 L jars from when bubbles start to appear Residual heat Apples, gooseberries, strawberries To switch off approx. 25 minutes Cherries, apricots, peaches, gooseberries To switch off approx. 30 minutes Apple, pear or cherry puree To switch off approx. 35 minutes Cooking vegetables When small bubbles begin to form in the jars, adjust the temperature to approximately 120 - 140 ° C. About 35 - 70 minutes, depending on the type of vegetables. After this time, turn off the oven to use the residual heat. Cold cooking vegetables in 1 L jars When bubbles start to appear 120140 . C Residual heat Peppers - approx. 35 minutes Beetroot approx. 35 minutes approx. 30 minutes Brussels sprouts approx. 45 minutes approx. 30 minutes Beans, kohlrabi, red cabbage approx. 60 minutes approx. 30 minutes Peas approx. 70 minutes approx. 30 minutes Remove the jars from the oven Remove the jars from inside the oven when cooking is finished. Caution! Do not place hot jars on a cold or wet surface. They could explode. Acrylamide in food Acrylamide is produced especially in cereal and potato products prepared at high temperatures, e. g. , chips, toast, rolls, bread and bakery products ( biscuits, spicy biscuits, Christmas biscuits) . Tips for preparing food with a low content in acrylamide General ¦ Keep cooking time to a minimum. ¦ Brown food without toasting it too much. ¦ Large, thick food products contain little acrylamide. Baking With top and bottom heat max. 200 ° C With hot air max. 180 °C. Pastries and biscuits With top and bottom heat max. 190 ° C. With hot air max. 170 °C. Egg or egg yolk reduces acrylamide formation. Oven chips Spread in a single layer uniformly on the tray. Bake at least 400 g. per tray so that the potatoes do not dry up 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 place the universal deep tray on the upper level and the aluminum pan on the lower level. Butter cookies: Trays put in the oven at the same time are not necessarily ready at the same time. Covered apple tart on level 1: Place dark spring moulds with some space between them. Covered apple tart on 2 levels: Place dark spring moulds on top of one another. Corrugated cake spring moulds: Bake using upper and lower heating % on level 1. Use the enamel tray instead of the wire shelf and place spring moulds. Food Accessories, advice and warnings Level Type of heating Temperature in °C Time in minutes Butter cookies ( preheating* ) Flat oven tray 2 % 160-170 20-30 Universal deep tray 3 % 150-160 20-30 Aluminium tray + flat oven tray 1+ 3 N 140-160 20-30 Aluminium tray + universal deep tray 1+ 3 N 140-160 20-30 20 small cakes Enamel baking tray 3 % 150-170 20-35 20 small cakes on one tray Aluminium tray + flat oven tray 1+ 3 N 140-150 30-40 (preheating) Aluminium tray + universal deep tray 1+ 3 N 140-150 30-40 Sponge cake ( preheating* ) Spring tin 1 % 170-180 35-45 Pastry case Enamel baking tray 2 % 160-180 30-40 Aluminium tray + flat oven tray 1+ 3 N 150-160 30-45 Aluminium tray + universal deep tray 1+ 3 N 150-160 30-40 Apple pie 2 wire shelves + 2 corrugated O 20 1+ 3 N 170-180 60-70 cm spring baking tins. Enamel tray + 2 corrugated O 20 cm 1 % 190-210 70-90 spring baking tins. * Do not use rapid heating to preheat the oven. Shelves and baking trays may be obtained as special ac...
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