Defrosting; Drying; Preserving - Siemens HB301 0Q Series Instruction Manual

Defrosting

The defrosting time depends on the amount and type of food.
Observe the instructions on the packaging.
Frozen food
e.g. cream cakes, buttercream cakes, gateaux with chocolate or
sugar icing, fruit, chicken, sausage and meat, bread and bread rolls,
cakes and other baked items

Drying

With : 3D hot air, you can dry foods brilliantly.
Use unblemished fruit and vegetables only and wash them
thoroughly.
Drain off the excess water, then dry them.
Fruit and herbs
600 g apple rings
800 g pear slices
1.5 kg damsons or plums
200 g herbs, washed

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.
Fruit in one-litre jars
Apples, redcurrants, strawberries
Cherries, apricots, peaches, gooseberries
Apple purée, pears, plums
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
Vegetables with cold cooking water in one-litre jars
Gherkins
Beetroot
Brussels sprouts
Beans, kohlrabi, red cabbage
Peas
Taking out the jars
After preserving, remove the jars from the cooking compartment.
Accessories Level
Universal pan + rack 3+1
Universal pan + rack 3+1
Universal pan + rack 3+1
Universal pan + rack 3+1
Take food out of its packaging and place in suitable ovenware on
the wire rack.
Place poultry with the breast side to the plate.
Accessories Level
Wire rack 2
Line the universal pan and the wire rack with greaseproof or
parchment paper.
Turn very juicy fruit or vegetables several times.
Remove fruit and vegetables from the paper as soon as they have
dried.
Type of heating Temperature
:
80 °C
: 80 °C
: 80 °C
: 80 °C
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.
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.
When it starts to bubble
Switch off
Switch off
Switch off
vegetable, heat for approx. 35 to 70 minutes. Switch off the oven
after this time and use the residual heat.
When it starts to bubble
-
approx. 35 minutes
approx. 45 minutes
approx. 60 minutes
approx. 70 minutes
Caution!
Do not place the hot jars on a cold or wet surface. They could
suddenly burst.
Type of Temperature
heating
: The temperature selector
remains switched off
Cooking time
5 hrs (approx.)
8 hrs (approx.)
8-10 hrs (approx.)
1½ hrs (approx.)
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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