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Drying
Oven function: Defrost/Drying
• Use trays covered with greaseproof paper
or baking parchment.
• You will get a better result, if you switch the
oven off halfway through the drying time,
open the door and leave it to cool down,
preferably overnight.
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
---
electrolux
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Summary of Contents for EOK86030X
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