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Zanussi VH501R にも：使用上の注意 (19 ページ), 使用上の注意 (19 ページ)

Preserving

1. Do not use a pan that overlaps the

perimeter of the hob trim.

2. Toallow for a full rolling boil, the pan

should be no more than one third full

when all the ingredients have been

added. It is better to use two pans

rather than overfill one, or use half

quantities.

3. Use firm fruit or vegetables and wash

well before using.

4. Preserving sugar gives clear jam,

however granulated sugar is cheaper

and gives egually good flavour.

5. Crystallization may be caused if sugar is

not completely dissolved before

bringing jam to the boil. Over boiling

will affect the flavour, setting

properties and colour.

6. To test for setting:

If a jam thermometer is available, boil

jam to 104°C. Marmalade should be

boiled to 106°C. If a thermometer is

not available, remove pan from heat,

place sample of jam on acold dish and

cool quickly (i.e. ina freezer or frozen

food storage compartment of a

refrigerator). When cold, it will crinkle

and hold the mark of a finger run

through it, if it is ready.

7. Remove scum as soon as the jam begins

to cool but to prevent the fruit or peel

rising, do not pot the jam until it is

almost cold.

8. Remove soilage from sugar solutions on

ceramic glass hobs before the syrup has

set otherwise subseguent damage ofthe

glass ceramic surface will occur.