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4. Set $ Bottom heating.
5. Set the temperature to between 170 and 180 °C.
6. Start operation.
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.
Vegetables
As soon as bubbles begin to form in the jars, set the
temperature back to between 120 and 140 °C. Depending on
the type of vegetable, heat for approx. 35 to 70 minutes. Switch
off the oven after this time and use the residual heat.
Taking out the jars
After preserving, remove the jars from the cooking
compartment.
Caution!
Do not place the hot jars on a cold or wet surface. They could
suddenly burst.
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato products
prepared at high temperatures, such as potato crisps, chips,
toast, bread rolls, bread or fine baked goods (biscuits,
gingerbread, cookies).
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 insert the universal pan above the baking tray.
Baking on 3 levels:
Insert the universal pan in the middle.
Piped biscuits:
Baking trays that are placed in the oven at the same time will
not necessarily be ready at the same time.
Double crust apple pie on 1 level:
place dark springform cake tins next to each other diagonally
on the same level.
Double crust apple pie on 2 levels:
Place dark springform cake tins next to each other (see
illustration).
Fruit in one-litre jars When it starts to bubble Residual heat
Apples, redcurrants, strawberries Switch off approx. 25 minutes
Cherries, apricots, peaches, gooseberries Switch off approx. 30 minutes
Apple purée, pears, plums Switch off approx. 35 minutes
Vegetables with cold cooking water in one-litre jars When it starts to bubble Residual heat
Gherkins - 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
Tips for keeping acrylamide to a minimum when preparing food
General
■ 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.
Baking With top/bottom heating max. 200 °C.
With 3D hot air or hot air max.180 °C.
Biscuits 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.
Oven chips 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
