Preserving; Prove Dough - Siemens HL9R4T05 U Series Instruction Manual

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Fruit, vegetables and herbs
Pomes (apple rings, 3 mm thick, 200 g per wire rack)
Root vegetables (carrots), grated, blanched
Sliced mushrooms
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
Fill the jars, but not to the top.
1.
Wipe the rims of the jars, as they must be clean.
2.
Place a damp rubber seal and a lid on each jar.
3.
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.
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.
Caution!
Do not place the hot jars on a cold or wet surface. They
could suddenly burst.

Prove dough

Your yeast dough will prove considerably more quickly
using this heating function than at room temperature
52
Accessories
1-2 wire racks
1-2 wire racks
1-2 wire racks
1-2 wire racks
Seal the jars with the clips.
4.
Place no more than six jars in the cooking
compartment.
Settings
Insert the universal pan at level 2. Arrange the
1.
preserving jars so that they do not touch each other.
Pour ½ litre of water (approx. 80 °C) into the
2.
universal pan.
Close the oven door.
3.
Set Bottom heat
4.
Set the temperature to 170 - 180 °C.
5.
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
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.
When it starts to bubble
-
approx. 35 minutes
approx. 45 minutes
approx. 60 minutes
approx. 70 minutes
and will not dry out. Do not start the appliance if the
cooking compartment is not completely cool.
Always allow yeast dough to prove twice.Use the
settings indicated in the settings tables for the first and
second proving stages (dough fermentation stage and
final fermentation stage).
Dough fermentation
Place the dough into a heat-resistant bowl and place
this onto the wire rack. Use the settings indicated in the
table.
Heating Temperature in
function °C
80
:
80
:
80
:
60
:
.
$
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
Cooking time in
hours
4-8
4-7
5-8
2-5