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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 . 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. Fruit in one- litre jars Apples, redcurrants, strawberries Cherries, apricots, peaches, gooseberries Apple puree, pears, plums When it starts to bubble Switch off Switch off Switch off Residual heat approx. 25 minutes approx. 30 minutes approx. 35 minutes 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. Vegetables with cold cooking water in one- litre jars When it starts to bubble Residual heat Gherkins Beetroot Brussels sprouts Beans, kohlrabi, red cabbage Peas -approx. 35 minutes approx. 45 minutes approx. 60 minutes approx. 70 minutes approx. 35 minutes approx. 30 minutes approx. 30 minutes approx. 30 minutes approx. 30 minutes Taking out the jars Caution! After preserving, remove the jars from the cooking Do not place the hot jars on a cold or wet surface. They could compartment. suddenly burst. Acrylamide in foodstuffs Acrylamide is mainly produced in grain and potato products toast, bread rolls, bread or fine baked goods (biscuits, prepared at high temperatures, such as potato crisps, chips, gingerbread, cookies) . 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 Test dishes These tables have been produced for test institutes to facilitate the inspection and testing of the various appliances. In accordance with EN 50304/ EN 60350 ( 2009) and IEC 60350. Baking Baking on 2 levels: Always insert the universal pan above the baking tray. Baking on 3 levels: Insert the universal pan in the middle. Piped biscuits: Baking trays that are placed in the oven at the same time will not necessarily be ready at the same time. Double crust apple pie on 1 level: place dark springform cake tins next to each other diagonally on the same level. Double crust apple pie on 2 levels: Place dark springform cake tins next to each other (see illustration) Cakes in tinplate springform cake tins: Bake on 1 level with % Top/bottom heating. Place the springform cake tin on the universal pan instead of on the wire rack. Note: For baking, use the lower of the temperatures indicated first. Dish Accessories and tins Level Type of Temperature Cooking time heating in °C in minutes Viennese whirls ( preheat* ) Baking tray 3 % 140-150 30-40 Baking tray 3 : 140-150 30-40 Universal pan + baking 3+ 1 : 140-150 30-45 tray 2 baking trays + universal 5+ 3+ 1 : 130-140 40-55 pan * Do not use rapid heating to preheat the appliance. Dish Accessories and tins Level Type of heating Temperature in °C Cooking time in minutes Small cakes ( preheat* ) Baking tray 3 % 150-170 20-35 Baking tray 3 : 150-170 25-35 Universal pan + baking tray 3+ 1 : 140-160 30-45 2 baking trays + universal pan 5+ 3+ 1 : 130-150 35-55 Hot water sponge cake (preheat* ) Springform cake tin on the wire rack 2 % 160-170 30-40 Hot water sponge cake Springform cake tin on the wire rack 2 : 160-170 30-45 Apple pie Wire rack + 2 springform cake tins, dia. 20 cm 1 % 170-190 80-100 2 wire racks + 2 spring- form cake tins, dia. 20 cm 3+ 1 : 170-190 70-100 * Do not use rapid heating to preheat the appliance. Grilling If you are grilling food directly on the wire rack, the universal pan should also be i...