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Then finish drying the food to be dried.
Food to be dried Temperature in
°C
Oven level Time in hours
(guideline)
1 level 2 levels
Vegetables
Beans 75 2 2 / 4 6-9
Peppers (slices) 75 2 2 / 4 5-8
Vegetables for soup 75 2 2 / 4 5-6
Mushrooms 50 2 2 / 4 6-9
Herbs 40-50 2 2 / 4 2-4
Fruit
Plums 75 2 2 / 4 8-12
Apricots 75 2 2 / 4 8-12
Apple slices 75 2 2 / 4 6-9
Pears 75 2 2 / 4 9-13
Making preserves
Oven function: Convection with ring
heating element
When making preserves, only use com-
mercially available preserve jars of the
same size.
Jars with twist-off or bayonet type lids
and metal tins are not suitable.
When making preserves, use the first
shelf position from the bottom.
Use the baking tray for making preserves.
There is enough room on this for up to six
1-litre preserving jars.
The jars should all be filled to the same
level and clamped shut.
Place the jars on the baking tray in such a
way that they are not touching each other.
Pour approx. 1/2 litre of water into the bak-
ing tray so that sufficient moisture is pro-
duced in the oven.
As soon as the liquid in the first jars begins
to simmer (with 1--litre jars after about
35-60 minutes), switch off the oven or re-
duce the temperature to 100°C. (See ta-
ble.)
Preserves table
Preserve
1)
Temperature
in°C
Cooking time until
simmering in mins.
Continue to cook
at 100°C in mins.
Soft fruit
Strawberries, blueberries, rasp-
berries, ripe gooseberries
160-170 35-45 ---
Unripe gooseberries 160-170 35-45 10-15
Stone fruit
Pears, quinces, plums 160-170 35-45 10-15
Vegetables
Carrots
2)
160-170 50-60 5-10
Cucumbers 160-170 50-60 ---
Mixed pickles 160-170 50-60 15
Kohlrabi, peas, asparagus 160-170 50-60 15-20
1) The times and temperatures for making preserves are for guidance only.
2) Leave standing in oven when switched off
electrolux 29
29


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