Bosch HBA21B351Y Instruction Manual - Page 20

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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

Fill the jars, but not to the top.

Wipe the rims of the jars, as they must be clean.

Place a damp rubber seal and a lid on each jar.

Seal the jars with the clips.

Place no more than six jars in the cooking compartment.

Making settings

Insert the universal pan at level 2. Arrange the jars on it so

that they do not touch each other.

Fruit in one-litre jars

Apples, redcurrants, strawberries

Cherries, apricots, peaches, gooseberries

Apple purée, pears, plums

Vegetables

As soon as bubbles begin to form in the jars, set the

temperature back to between 120 and 140 °C. Depending on

Vegetables with cold cooking water in one-litre jars

Gherkins

Beetroot

Brussels sprouts

Beans, kohlrabi, red cabbage

Peas

Taking out the jars

After preserving, remove the jars from the cooking

compartment.

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato products

prepared at high temperatures, such as potato crisps, chips,

Tips for keeping acrylamide to a minimum when preparing food

General

Baking

Biscuits

Oven chips

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.

■

With top/bottom heating max. 200 °C.

With 3D hot air or hot air max.180 °C.

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.

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

Pour ½ litre of hot water (approx. 80 °C) into the universal

pan.

Close the oven door.

Set

Bottom heating.

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.

When it starts to bubble

Switch off

the type of vegetable, heat for approx. 35 to 70 minutes. Switch

off the oven after this time and use the residual heat.

When it starts to bubble

approx. 35 minutes

approx. 45 minutes

approx. 60 minutes

approx. 70 minutes

Caution!

Do not place the hot jars on a cold or wet surface. They could

suddenly burst.

toast, bread rolls, bread or fine baked goods (biscuits,

gingerbread, cookies).

Residual heat

approx. 25 minutes

approx. 30 minutes

approx. 35 minutes

Residual heat

approx. 35 minutes

approx. 30 minutes