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Setting
1.Place the enamel tray at level 2. Place the jars on the tray so
that they do not touch each other.
2.Pour half a litre of hot water (approx. 80 ºC) on the flat oven
tray.
3.Close the oven door.
4.Position the control knob to bottom heat position $.
5.Set the temperature between 170 and 180 ºC.
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.
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.
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.
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).
Fruit in 1 L jars from when bubbles start to
appear
Residual heat
Apples, gooseberries, strawberries To switch off approx. 25 minutes
Cherries, apricots, peaches, gooseberries To switch off approx. 30 minutes
Apple, pear or cherry puree To switch off approx. 35 minutes
Cold cooking vegetables in 1 L jars When bubbles start to appear
120140 ºC
Residual heat
Peppers - approx. 35 minutes
Beetroot approx. 35 minutes approx. 30 minutes
Brussels sprouts approx. 45 minutes approx. 30 minutes
Beans, kohlrabi, red cabbage approx. 60 minutes approx. 30 minutes
Peas approx. 70 minutes approx. 30 minutes
Tips for preparing food with a low content in acrylamide
General
Keep cooking time to a minimum.
Brown food without toasting it too much.
Large, thick food products contain little acrylamide.
Baking With top and bottom heat max. 200 °C
With hot air max. 180 °C.
Pastries and biscuits With top and bottom heat max. 190 °C.
With hot air max. 170 °C.
Egg or egg yolk reduces acrylamide formation.
Oven chips Spread in a single layer uniformly on the tray. Bake at least 400 g. per tray so that the
potatoes do not dry up
20


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