Siemens HE23BC 0 Series, Instruction Manual

21

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

1.

Tip the fruit or vegetable into the jars but do not fill them to 

the brim.

2.

Clean the edges of the jars; these must be clean.

3.

Place a cover and wet elastic band on each jar.

4.

Close the jars with clamps.

Do not place more than six jars in the oven at the same time.

Setting

1.

Place the universal tray on level 2. Place the jars on the tray 

so that they do not touch each other.

2.

Pour ½ litre of water (approx. 80 °C) on the universal 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 particularly in cereal and potato 

products prepared at high temperatures, e. g., chips, toast, 

rolls, bread and pastries (biscuits, spiced 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 120

­

140 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 acrylamide content
General

■

Keep the cooking time to a minimum.

■

Brown the food, making sure it is not overtoasted.

■

Large, thick pieces of food contain a low acrylamide content.

Baking

With top and bottom heat max. 200 °C
With 3D Hot air max. 180 °C.

Pastries and biscuits

With top and bottom heat max. 190 °C.
With 3D Hot air max. 170 °C.
Eggs or egg yolks reduce the formation of acrylamide.

Oven potato chips

Spread them evenly on a single layer in the baking tray. Bake at least 400 g on each 

baking tray so that the chips do not dry out