9.12
Drying
Vegetables
Food types
for drying
Temperature
°C
Shelf level
Shelf levels
Time in
hours (rec-
ommended)
Beans
60-70
3
1–4
6-8
Peppers (cut
into strips)
60-70
3
1–4
5-6
Soup vegeta-
bles
60-70
3
1–4
5-6
Mushrooms
50-60
3
1–4
6-8
Herbs
40-50
3
1–4
2-3
Fruits
Food types
for drying
Temperature
°C
Shelf level
Shelf levels
Time in
hours (rec-
ommended)
Prunes
60-70
3
1–4
8-10
Apricots
60-70
3
1–4
8-10
Apple boats
60-70
3
1–4
6-8
Pears
60-70
3
1–4
6-9
9.13
Defrosting
• Put the food out of the packaging and
set it on a plate on the oven shelf.
• Do not cover with a plate or bowl. This
can extend the time to defrost very
much.
• Put the oven shelf in the first shelf level
from the bottom.
Type of food
Shel
f
Time in
minutes
Final de-
frosting
mins
Comments
Chicken, 1000
g
2
120-140
20-30
Place the chicken on an up-
turned saucer on a larger
plate. Turn half way through.
Meat, 1000g
2
100-140
20-30
Turn half way through.
Meat, 500g
2
90-120
20-30
Turn half way through.
Trout, 150g
2
25-35
10-15
-
Strawberries,
300g
2
30-40
10-20
-
Butter, 250g
2
30-40
10-15
-
Cream, 2 x
2dl
2
80-100
10-15
Cream can be whipped even
if it is still slightly frozen.
Cake, 1400g
2
60
60
-
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