Siemens HB373AB.0, Инструкция по эксплуатации

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Tested for you in our cooking studio.
NL
canning
Vegetables: place the vegetables in the preserving jars with hot,
boiled water.
You can preserve fruits and vegetables in your appliance.
Clean the glass edges. Place a wet rubber ring and lid
on each jar. Close the jars with clamps. Place the jars in
the roasting pan so that they do not touch. Pour 500 ml
of hot water (approx. 80 °C) into the universal pan. Set
as shown in the table.
:
Warning – Risk of injury!
If the food is not properly cooked, the canning jars may
burst. Follow the instructions for boiling down.
jars
End canning
Only use clean and undamaged preserving jars. Only
use heat-resistant, clean and undamaged rubber sealing
rings. Check clamps and springs beforehand.
Fruit: Bubbles rise at short intervals after some time. As soon
as bubbles can be seen in all the preserving jars, switch off
the appliance. Remove the pre-heating jars from the cooking
compartment after the indicated heating time.
In a canning process, only use preserving jars of the
same size that are filled with the same foodstuffs. In
the interior you can preserve the contents of up to six
preserving jars with ̂ , 1 or 1^ liter at the same time. Do
not use larger or taller pots. Then the lids could jump.
Vegetables: After some time, bubbles rise at short
intervals. As soon as all the preserving jars are bubbling,
reduce the temperature to 120 °C and let them bubble
further in the closed interior as indicated in the table.
After this time has elapsed, switch off the appliance and
use the residual heat for a few more minutes as
indicated in the table.
The preserving jars must not come into contact with
each other in the interior during boiling down.
After preserving, remove the jars from the interior and
place them on a clean cloth. Do not place the hot pots
on a cold or wet surface, as they could burst. Cover the
preserving jars to protect them from drafts. Do not
remove clamps until the pots are cold.
Preparing fruits and vegetables
Only use fruit and vegetables that have no defects.
Wash them thoroughly.
fruit or. vegetables, depending on the variety, peel, pit,
cut and put in preserving jars. Fill to approx. 2 cm below
the edge.
The times indicated in the setting table are guidelines
for preserving fruit and vegetables. These can be
influenced by the ambient temperature, the number of
jars and the quantity, temperature and quality of the
contents. The statements relate to round jars of 1 liter.
Before switching or switching off, check whether the
jars are actually bubbling. The bubbling
Fruit: put the fruit in the preserving jars, with a hot,
skimmed sugar solution (approx. 400 ml for 1 liter
bottle). On one liter of water:
approx. 250 g sugar for sweet fruit
approx. 500 g sugar for sour fruit
■
■
starts after approx. 30-60 minutes.
Dish
Accessories/shapes
slide-in
height
confuse
mings-
method
Step
Tempera-
ture in °C
Time in min.
Vegetables, e.g. carrots
Canning jars 1 liter
1 : 1.
2.
3.
1.
2.
1.
2.
1.
2.
160-170
120
until bubbling: 30-40
from bubbling: 30-40
Reheating: 30
until bubbling: 30-40
Reheating: 30
until bubbling: 30-40
Reheating: 35
until bubbling: 30-40
Reheating: 25
-
Vegetables, e.g. cucumber
Canning jars 1 liter
1
:
160-170
-
Stone fruits, e.g. cherries,
plums
Canning jars 1 liter
1
:
160-170
-
Pome fruits, e.g. apples, strawberries 1 liter preserving jars
1
:
160-170
-
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