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Siemens HB 13 B W Series Руководство по эксплуатации

Tested for you in our cooking studio

Drying

You can achieve outstanding drying results with hot

air.With this type of preserving, flavours are

concentrated as a result of the dehydration.

Only use unblemished, fresh fruit, vegetables and herbs

and wash them thoroughly. Line the wire rack with

greaseproof paper or parchment paper. Drain the

excess water from the fruit and then dry it.

If necessary, cut it into equal chunks or thin slices.

Place unpeeled fruit onto the dish with the sliced

surfaces facing upwards. Ensure that neither fruit nor

mushrooms overlap on the wire rack.

Grate vegetables and then blanch them.Drain the

blanched vegetables thoroughly and spread them

evenly on the wire rack.

Dry herbs on the stem. Position the herbs evenly and

slightly heaped on the wire rack.

Fruit, vegetables and herbs

Pomes (apple rings, 3 mm thick, 200 g per wire rack)

Root vegetables (carrots), grated, blanched

Sliced mushrooms

Herbs, prepared

Preserving

You can preserve fruit and vegetables using your

appliance.

Warning – Risk of injury!

If the food is preserved incorrectly, the preserving jars

may burst. Follow the instructions for preserving.

Jars

Only use clean and undamaged preserving jars. Only

use heat-resistant, clean and undamaged rubber rings.

Check clips and clamps in advance.

For each preserving process, only use preserving jars

that are the same size and contain the same food. In

the cooking compartment, you can preserve the

contents of a maximum of six ^, 1 or 1^-litre

preserving jars at the same time. Do not use jars that

are larger or taller than this. The lids could rupture.

Preserving jars must not touch one another in the

cooking compartment during the preserving process.

Preparing fruit and vegetables

Only use fruit and vegetables that are in good condition.

Wash them thoroughly.

Peel, core and chop fruit and vegetables appropriate to

their type and fill the preserving jars with them up to

approx. 2 cm below the rim.

Fruit: Fill the preserving jars with the fruit along with a

hot, skimmed sugar solution (approx. 400 ml for a 1-

litre jar). For one litre of water:

Approx. 250 g sugar for sweet fruit

■

Approx. 500 g sugar for sour fruit

■

Use the following shelf positions for drying:

1 wire rack: Position 3

■

2 wire racks: Positions 3 + 1

■

Turn very juicy fruit and vegetables several times. After

drying, remove the dried fruit and vegetables from the

paper immediately.

In the table, you will find settings for drying various

foodstuffs. The temperature and drying time are

dependent on the type, moisture, ripeness and

thickness of the food to be dried.The longer you leave

the food to be dried, the better it will be preserved.The

thinner the slices are, the quicker the drying process

will be and the more flavour the dried food will retain.

For this reason, the table specifies setting ranges.

If you wish to dry food that is not listed in the table, you

should use similar foodstuffs in the table as a reference.

Accessories

1-2 wire racks

Vegetables: Fill the jars with the vegetables along with

hot, boiled water.

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

a damp rubber ring and a lid on each jar. Seal the jars

with the clips. Place the jars into the universal pan so

that they do not touch each other. Pour 500 ml hot

water (approx. 80 °C) into the universal pan. Use the

settings indicated in the table.

Ending the preserving process

Fruit: After a short while, small bubbles will form at short

intervals. Switch off the appliance once all preserving

jars are bubbling. Remove the jars from the cooking

compartment after the indicated residual heating time.

Vegetables: After a short while, small bubbles will form

at short intervals. As soon as all preserving jars are

bubbling, reduce the temperature to 120 °C and allow

the jars to continue to bubble in the closed cooking

compartment as indicated in the table. After this time

has elapsed, switch off the appliance and make use of

the residual heat for several minutes as indicated in the

table.

After preserving, remove the jars from the cooking

compartment and place them onto a clean cloth. Do not

place these hot jars onto a cold or damp surface, as

they may crack. Cover the preserving jars to protect

them from draughts. Only remove the clamps once the

jars are cold.

The indicated times in the settings table are average

values for preserving fruit and vegetables. They may be

influenced by room temperature, the number of jars,

quantity, heat and quality of the jar contents. The

specifications are based on 1-litre round jars. Before

you switch off the appliance or change the cooking

mode, check whether the contents of the jars are

bubbling as they should. The bubbling process starts

after approx. 30-60 minutes.

Heating

Tempera-

Cooking time

function

ture in °C

in hours

4-8

4-7

5-8

2-5