Electrolux EI24EW35LS User Manual page 20

20 www.electrolux.com
Food
Meat
Trout
Straw‐
berries
Butter
Cream
Gateau
8.12 Preserving - Bottom Heat
• Use only preserve jars of the same
dimensions available on the market.
• Do not use jars with twist-off and
bayonet 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 equally and close with a
clamp.
Soft fruit
Food
Strawberries / Blue‐
berries / Raspber‐
ries / Ripe goose‐
berries
Stone fruit
Food
Pears / Quinces /
Plums
Vegetables
Food
1)
Carrots
Cucumbers
Quantity Defrosting
(kg) time (min)
0.5 90 - 120
0.15 25 - 35
0.3 30 - 40
0.25 30 - 40
2 x 0.2 80 - 100
1.4 60
Temperature (°F )
320 - 340
Temperature (°F )
320 - 340
Temperature (°F )
320 - 340
320 - 340
Further de‐ Comments
frosting
time (min)
20 - 30 Turn halfway through.
10 - 15 -
10 - 20 -
10 - 15 -
10 - 15 Whip the cream when still slight‐
ly frozen in places.
60 -
• The jars cannot touch each other.
• Put approximately 1/2 litre of water
into the baking tray to give sufficient
moisture in the oven.
• When the liquid in the jars starts to
simmer (after approximately 35 - 60
minutes with one-litre jars), stop the
oven or decrease the temperature to
220 °F (see the table).
Cooking time until
simmering (min)
35 - 45
Cooking time until
simmering (min)
35 - 45
Cooking time until
simmering (min)
50 - 60
50 - 60
Continue to cook
at 220 °F (min)
-
Continue to cook
at 220 °F (min)
10 - 15
Continue to cook
at 220 °F (min)
5 - 10
-