Bosch HB.64B Series Instruction Manual - Page 22

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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

Peppers

Beetroot

Brussels sprouts

Beans, kohlrabi, red cabbage

Peas

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

Baking

Pastries and biscuits

Oven chips

When bubbles start to appear 120140 ºC

approx. 35 minutes

approx. 45 minutes

approx. 60 minutes

approx. 70 minutes

Keep cooking time to a minimum.

■

Brown food without toasting it too much.

■

Large, thick food products contain little acrylamide.

■

With top and bottom heat max. 200 °C

With hot air max. 180 °C.

With top and bottom heat max. 190 °C.

With hot air max. 170 °C.

Egg or egg yolk reduces acrylamide formation.

Spread in a single layer uniformly on the tray. Bake at least 400 g. per tray so that the potatoes

do not dry up

Residual heat

approx. 35 minutes

approx. 30 minutes