22
electrolux
•
After this finish drying the food to be
dried.
Making preserves
Oven function: Bottom heat
•
For preserving, use only commercially
available preserve jars of the same size.
•
Jars with twist-off or bayonet type
lids and metal tins are not suitable
.
•
When making preserves, the
first shelf
position from the bottom
is the one
most used.
•
Use the shelf 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
baking tray so that sufficient moisture is
produced in the oven.
•
As soon as the liquid starts to pearl in
the first jars (after about 35-60 minutes
with 1 litre jars), switch the oven off or
reduce the temperature to 100°C (see
table).
Preserves table
The times and temperatures for making pre-
serves are for guidance only.
Food to be dried
Temperature
in °C
Oven level
Time in hours
(Guideline)
1 level
2 levels
Vegetables
Beans
60-
70
3
1 / 4
6-8
Peppers (strips)
60-
70
3
1 / 4
5-6
Vegetables for soup
60-
70
3
1 / 4
5-6
Mushrooms
50-
60
3
1 / 4
6-8
Herbs
40-50
3
1 / 4
2-3
Fruit
Plums
60-
70
3
1 / 4
8-10
Apricots
60-
70
3
1 / 4
8-10
Apple slices
60-
70
3
1 / 4
6-8
Pears
60-
70
3
1 / 4
6-9
Preserve
Temperature
in°C
Cooking time until
simmering
in mins.
Continue to cook
at 100°C
in mins.
Soft fruit
Strawberries, blueberries, raspber-
ries, ripe gooseberries
160-170
35-45
---
Unripe gooseberries
160-170
35-45
10-15
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