Bosch HSA720120, Instruction Manual

47

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.

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.

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 vegetable, heat for approx. 35 to 70 minutes. Switch 

off the oven after this time and use the residual heat.

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.

Acrylamide in foodstuffs

 Acrylamide is mainly produced in grain and potato products 

prepared at high temperatures, such as potato crisps, chips, 

toast, bread rolls, bread or fine baked goods (biscuits, 

gingerbread, cookies).

Fruit in one-litre jars

When it starts to bubble

Residual heat

Apples, redcurrants, strawberries

Switch off

approx. 25 minutes

Cherries, apricots, peaches, gooseberries

Switch off

approx. 30 minutes

Apple purée, pears, plums

Switch off

approx. 35 minutes

Vegetables with cold cooking water in one-litre jars

When it starts to bubble

Residual heat

Gherkins

-

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 keeping acrylamide to a minimum when preparing food
General

■

Keep cooking times to a minimum.

■

Cook meals until they are golden brown, but not too dark.

■

Large, thick pieces of food contain less acrylamide.

Baking

With top/bottom heating max. 200 °C.
With 3D hot air or hot air max.180 °C.

Biscuits

With top/bottom heating max. 190 °C.
With 3D hot air or hot air max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.

Oven chips

Spread evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray 

so that the chips do not dry out