Dish
Weight (g)
Defrosting
time (min)
Further de-
frosting time
(min)
Comment
Chicken
1000
100 - 140
20 - 30
Place the chicken on
an upturned saucer
placed on a large
plate Turn halfway
through
Meat
1000
100 - 140
20 - 30
Turn halfway through
Meat
500
90 - 120
20 - 30
Turn halfway through
Trout
150
25 - 35
10 - 15
---
Strawberries
300
30 - 40
10 - 20
---
Butter
250
30 - 40
10 - 15
---
Cream
2 x 200
80 - 100
10 - 15
Cream can also be
whipped when still
slightly frozen in pla-
ces
Gateau
1400
60
60
---
8.12
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
20 www.electrolux.com
Summary of Contents for EHL2X
Page 1: ...EHL2X EN OVEN USER MANUAL ...
