Drying; Jam Making - Siemens HB56 1 Series Instruction Manual

Drying

Use only fruit and vegetables that are in perfect condition and
wash them thoroughly first.
Drain well and dry thoroughly.
Place the universal tray on level 3 and the shelf on level 1.
Cover the universal tray and shelf with special baking
parchment or greaseproof paper.
Food
600 g of sliced apples
800 g of pears cut into chunks
1.5 kg of cherries
200 g of cleaned, fresh herbs
Note: If the fruit or vegetables contain a lot of juice or water,
they will have to be turned over several times. Once dried,
remove them from the paper immediately.

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
Tip the fruit or vegetable into the jars but do not fill them to
1.
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.
Caution!
Do not place hot jars on a cold or wet surface. They could
explode.
32
Level Type of heating
1+3
:
1+3
:
1+3
:
1+3
:
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.
Pour ½ litre of hot water (approx. 80 °C) into the universal
2.
pan.
Close the oven door.
3.
Set Bottom heating.
$
4.
Set the temperature to between 170 and 180 °C.
5.
Start operation.
6.
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.
from when bubbles start to appear
To switch off
To switch off
To switch off
When bubbles start to appear 120­140 ºC
-
approx. 35 minutes
approx. 45 minutes
approx. 60 minutes
approx. 70 minutes
Temperature in °C Cooking time, hours
80 approximately 5 h
80 approximately 8 h
80 approximately 8-10 h
80 approximately 1½ h
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