Setting Procedure - Siemens HB 78P.70 Instructions For Use Manual

Setting procedure

Preserving fruit
Fruit in one litre jars
Apples, redcurrants, strawberries
Cherries, apricots, peaches, gooseberries
Apple purée, pears, plums
Preserving vegetables
Vegetables with cold water in one litre jars
Gherkins
Beetroot
Brussels sprouts
Beans, kohlrabi, red cabbage
Peas
Taking out the jars
1. Insert the universal pan at level 1. Arrange the jars
on it so that they do not touch each other.
2. Pour ½ litre hot water (approximately 80 ºC) into
the universal pan.
3. Close the oven.
4. Set $ Bottom heating.
5. Set the temperature to between 170 and 180 ºC.
6. Start.
After approximately 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. Switch off the oven.
When it starts to
bubble
switch off
switch off
switch off
Once small bubbles begin to form in the jars, reduce
the temperature to approximately 120 to 140 ºC for
35 to 70 minutes, depending on the type of vegetable.
Then switch off the oven and use the residual heat.
When it starts to
bubble
approx. 35 minutes
approx. 45 minutes
approx. 60 minutes
approx. 70 minutes
Do not place the hot jars on a cold or wet surface.
They could suddenly burst.
Residual heat
approx. 25 minutes
approx. 30 minutes
approx. 35 minutes
Residual heat
approx. 35 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
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