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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,
Food to be dried
Vegetables
Beans
Peppers (slices)
Vegetables for soup
Mushrooms
Herbs
Fruit
Plums
Apricots
Apple slices
Pears
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.
Preserves table
Preserve
Soft fruit
Strawberries, blueberries, rasp-
berries, ripe gooseberries
Unripe gooseberries
Stone fruit
Pears, quinces, plums
Vegetables
2)
Carrots
Cucumbers
Temperature in
°C
75
75
75
50
40-50
75
75
75
75
1)
Temperature
in°C
160-170
160-170
160-170
160-170
160-170
open the door and leave it to cool down,
preferably overnight.
Then finish drying the food to be dried.
Oven level
1 level
2 levels
2
2 / 4
2
2 / 4
2
2 / 4
2
2 / 4
2
2 / 4
2
2 / 4
2
2 / 4
2
2 / 4
2
2 / 4
• 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.)
Cooking time until
simmering in mins.
35-45
35-45
35-45
50-60
50-60
electrolux 29
Time in hours
(guideline)
6-9
5-8
5-6
6-9
2-4
8-12
8-12
6-9
9-13
Continue to cook
at 100°C in mins.
---
10-15
10-15
5-10
---
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