Jam Making; Acrylamide In Food - Siemens HB76 1 Series Instruction Manual

Jam making

For cooking, the jars and the elastic bands must be clean and
in perfect condition. Whenever possible, use jars of equal sizes.
The values in the tables are given for round 1-Litre jars.
Caution!
Do not use larger or taller jars. Their lids could explode.
Only use fruit and vegetables that are in good condition. Clean
them well.
The times given in tables are only given as an indication. These
can vary according to the outside temperature, number of jars,
quantity and temperature of the jar content. Before turning off
the appliance, ensure the jars have begun to bubble.
Preparation
1. Tip the fruit or vegetable into the jars but do not fill them to
the brim.
Clean the edges of the jars; these must be clean.
2.
Place a cover and wet elastic band on each jar.
3.
Fruit in 1 L jars
Apples, gooseberries, strawberries
Cherries, apricots, peaches, gooseberries
Apple, pear or cherry puree
Cooking vegetables
When small bubbles begin to form in the jars, adjust the
temperature to approximately 120 - 140 °C. About 35 -
70 minutes, depending on the type of vegetables. After this
time, turn off the oven to use the residual heat.
Cold cooking vegetables in 1 L jars
Peppers
Beetroot
Brussels sprouts
Beans, kohlrabi, red cabbage
Peas
Remove the jars from the oven
Remove the jars from inside the oven when cooking is finished.

Acrylamide in food

Acrylamide is produced especially in cereal and potato
products prepared at high temperatures, e. g., chips, toast,
rolls, bread and bakery products (biscuits, spicy biscuits,
Christmas biscuits).
Tips for preparing food with a low content in acrylamide
General
Baking
Pastries and biscuits
Oven chips
from when bubbles start to appear
To switch off
To switch off
To switch off
When bubbles start to appear 120­140 ºC Residual heat
-
approx. 35 minutes
approx. 45 minutes
approx. 60 minutes
approx. 70 minutes
Keep cooking time to a minimum.
■
Brown food without toasting it too much.
■
Large, thick food products contain little acrylamide.
■
With top and bottom heat max. 200 °C
With hot air max. 180 °C.
With top and bottom heat max. 190 °C.
With hot air max. 170 °C.
Egg or egg yolk reduces acrylamide formation.
Spread in a single layer uniformly on the tray. Bake at least 400 g. per tray so that the
potatoes do not dry up
Close the jars with clamps.
4.
Do not place more than six jars in the oven at the same time.
Making settings
Insert the universal pan at level 2. Arrange the jars on it so
1.
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.
$
Set Bottom heating.
4.
Set the temperature to between 170 and 180 °C.
5.
6. Start operation.
Jam making
After approximately 40 - 50 minutes, bubbles begin to form
rapidly. Switch the oven off
Take the jars out of the oven after approximately 25 -
35 minutes (the residual heat is used in this time). If these are
allowed to cool in the oven for more time, this could promote
the formation of germs making the jam acidic.
Caution!
Do not place hot jars on a cold or wet surface. They could
explode.
Residual heat
approx. 25 minutes
approx. 30 minutes
approx. 35 minutes
approx. 35 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
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