Bedienungsanleitung Bielmeier BHG 411.1 (Seite 12 von 37) (Deutsch, Englisch, Französisch, Italienisch, Spanisch)

740635

Zoom out

Zoom in

Vorherige Seite

1/37

Nächste Seite

2322

TIME SETTING MODE

Press ‚Temp./Time’ twice

The time symbol (min) blinks and the time that

was last set is indicated and can be changed by

the ‚Minus’ or ‚Plus’ button, respectively.

If after starting the time setting mode or after

changing the time by means of the ‚Minus’ or ‚Plus’

button no entry is made for 5 seconds, the time

setting mode is left and the appliance returns to

the operating mode. Upon reaching the set tem-

perature (nominal temperature), the time that was

last set is counted down.

‚Minus’ button

Count down of the time; when pressing the but-

ton shortly, a countdown number by number is ef-

fected; (1 minute = lowest possible setting). If you

keep the button pressed, countdown is done fast.

If the appliance was set to continuous operation

mode before choosing the time setting mode (ti-

me indicated: – – min), the display changes from

– – continuous operation mode to 120 min and

then countdown to 0 min is started.

‚Plus’ button

Count up of time; when pressing the button short-

ly the time is count up number by number; (120

minutes / – – continuous operation = maximum

setting). If you keep the button pressed, count up

is done fast.

To change again to the continuous operation mo-

de, the time must be set to – – continuous operati-

on in time setting mode. Even during countdown

of the time it is possible to change temperature

and time.

SWITCHING OFF THE APPLIANCE

Switch oﬀ by pressing the button

‚On/Oﬀ ’.

The appliance may be switched oﬀ any time. Time

settings made in the time setting mode will not

be saved.

The last temperature setting is saved and is dis-

played again after restarting the boiler, even if the

appliance had been disconnected from the mains

in the meantime.

It is necessary to pull the plug from the socket after

switching oﬀ the appliance.

APPLIANCES WITH A TAP 6

Thin liquids can be poured from the pot through

the tap (6). To avoid blockages occurring when

preparing foods with a thick, viscous consis tency,

we recommend that you seal oﬀ the tap from in-

side the appliance, e.g. with a plug.

ALL YOU NEED TO KNOW ABOUT

PRESERVING

First things ﬁ rst: Grandma's rules for canning and

preserving still hold true! Preserving simply means

sterilizing without chemical preserving agents.

The even heat that is generated kills bacteria in

the food, while, at the same time, the resulting

vacuum enables air-tight, sterile sealing of the

preserving jar.

But . . . the preserving pot has come quite a way

since Grandma's day! BIELMEIER preserving cook-

ers make things so easy that Grandma would

have been glad to have one of her own!

PRESERVING  HOW IT’S DONE!



Preparation and cleanliness are of the ut-

most importance when preserving food.



Choose fresh, ripe, high-quality fruit and vegetables.



Wash fruit and vegetables whole and leave to dry.



Green beans and peas keep for longer if they

are blanched ﬁ rst.



Carefully wash jars, cans and bottles in hot

water, rinse them clear and leave them on a

clean cloth to dry.



Check all containers for any stubborn residues

and for damage.



Wash the seals in hot soapy water and then

leave them in clean water until they are needed.



Do not use any porous, damaged or stretched

rubber rings or rubber caps.

(Fig. 1)



To ﬁ ll the containers:

– The containers should only ever be ﬁ lled up

to 2 cm at most below the mouth of the jar.

– For foods with a mushy consistency (e. g.

apple sauce), leave 3 – 4 cm headspace

between the top of the preserve and the

mouth of the jar.

– For sausages of any kind, only ﬁ ll the con-

tainer ¾ full.

– For foods that will swell during the preserv-

ing process (e.g. cake mixture), only ﬁ ll the

container up to ½ full.

– Please also note the instructions provided

by the jar manufacturer.



Seal the containers tightly with screw-caps,

fasteners or clamps.



Always place the jars on the grating insert (not

included) when putting them into the cooker.

Diﬀ erent sized jars can be used.



Ensure that the glasses are

⁄

sub-

merged in the water. If you are using two lev-

els of jars, this applies to the upper level.

The optimal water ﬁ ll levels:



The water temperature should be roughly the

same as the temperature of the jars when you

place them in the cooker. This saves both time

and energy.



Place the lid (1) on the pot (2).



Connect the appliance to the mains. Check

your recipe or the preserving chart for the

required preserving temperature and time

and make the corresponding settings on your

BIELMEIER preserving cooker.



The time taken for the cooker to heat up does

not count as part of the preserving time. The

preserving time does not start until the se-

lected temperature is reached.



Unplug the appliance once the preserving pro-

cess is complete.



Remove the jars. Leave the clamps on the jars

until they have cooled down completely. At this

point, place the jars immediately in cold water.



Your preserves are best stored in a cool, dry

and dark place.



It is useful to label each container with the

date and its contents.



Refer to your cookery books for information

and ideas on preserving fruit, vegetables,

meat, etc. For some ideas, why not check out

our recipe section on page 25.

PRESERVING CHART

Fruit Temp. Time

Redcurrants 85°C 20 mins.

Apples, pears 90° C 30 mins.

Strawberries 75° C 25 mins.

Blueberries 85° C 25 mins.

Raspberries, gooseberries 80° C 30 mins.

Cherries, yellow plums 80° C 30 mins.

Peaches, apricots, damsons

90° C 30 mins.

Rhubarb Boil 30 mins.

Vegetables Temp. Time

C a u l i ﬂ o w e r Boil 90 mins.

Beans, peas Boil 120 mins.

Broad beans Boil 90 mins.

Gherkins 90° C 30 mins.

Carrots, turnip cabbage Boil 90 mins.

Pumpkin 90° C 30 mins.

Brussels sprouts,

asparagus, savoy cabbage

Boil 120 mins.

Tomatoes 90° C 30 mins.

Meat Temp. Time

Large meat cuts, precooked

Boil 75 mins.

Goulash, precooked

Boil 75 mins.

Game and poultry, precooked

Boil 75 mins.

Sausage meat

Boil 120 mins.

Notes: These temperatures and times are only

provided as guidelines. The times speciﬁ ed

start when the corresponding temperatures are

reached. Grandma's recipes will work just as well

with your preserving cooker.

Bielmeier BHG 411.1 Seite 12

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info