Bosch Appliances HBG78R7.0B instruction manual Acrylamide in foodstuffs, Preserving

Preserving

For preserving, the jars and rubber seals must be clean and intact. If possible, use jars of the same size. The information in the table is for round, one-litre jars.

Caution!

Do not use jars that are larger or taller than this. The lids could crack.

Only use fruit and vegetables in good condition. Wash them thoroughly.

The times given in the tables are a guide only. The time will depend on the room temperature, number of jars, and the 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

1.Fill the jars, but not to the top.

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

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

4.Seal the jars with the clips.

Place no more than six jars in the cooking compartment.

Making settings

1.Insert the universal pan at level 2. Arrange the jars on it so that they do not touch each other.

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

3.Close the oven door.

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.

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

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.

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

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).

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

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