Fast Grilling
Food to be grilled
Shelf posi-
tion
Time (min)
1st side
2nd side
Burgers / Burgers
4
8 - 10
6 - 8
Pork fillet
4
10 - 12
6 - 10
Sausages
4
10 - 12
6 - 8
Fillet steaks, veal steaks
4
7 - 10
6 - 8
Toast / Toast
1)
5
1 - 3
1 - 3
Toast with topping
4
6 - 8
---
1)
Preheat the oven
8.8
Preserving - Bottom Heat
Things to note:
• Use only preserve jars of the same di-
mensions available on the market.
• Do not use jars with twist-off and bayo-
net type lids, or metal tins.
• Use the first shelf from the bottom for
this function.
• Put no more than six one-litre preserve
jars on the baking tray.
• Fill the jars up to the same level and
close with a clamp.
• The jars cannot touch each other.
• Put approximately 1 / 2 litre of water in-
to the baking tray to give sufficient
moisture in the oven.
• When the liquid in the jars starts to sim-
mer (after approx. 35 - 60 minutes with
one-litre jars), stop the oven or de-
crease the temperature to 100 °C (see
the table).
Soft fruit
Preserve
Temperature (°C)
Cooking time
until simmering
(min)
Continue to
cook at 100 °C
(min)
Strawberries, blue-
berries, raspber-
ries, ripe goose-
berries
160 - 170
35 - 45
---
Stone fruit
Preserve
Temperature (°C)
Cooking time
until simmering
(min)
Continue to
cook at 100 °C
(min)
Pears, guinces,
plums
160 - 170
35 - 45
10 - 15
Vegetables
Preserve
Temperature (°C)
Cooking time
until simmering
(min)
Continue to
cook at 100 °C
(min)
Carrots
1)
160 - 170
50 - 60
5 - 10
Cucumbers
160 - 170
50 - 60
---
ENGLISH
17
Summary of Contents for EHK10
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