Electrolux EOY5851FAX User Manual page 31

Food Quantity
Meat 1 kg
Meat 500 g
Trout 150 g
Straw‐ 300 g
berries
Butter 250 g
Cream 2 x 200 g
Gateau 1.4 kg
11.17 Preserving
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 position.
Put no more than six one-litre preserve
jars on the baking tray.
Fill the jars equally and close with a
clamp.
The jars cannot touch each other.
Put approximately 1/2 litre of water into
the baking tray to give sufficient moisture
in the oven.
Set the temperature to 160 - 170 °C.
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 100 °C
(see the table).
Soft fruit
Food
Strawberries / Blue‐
berries / Raspber‐
ries / Ripe goose‐
berries
Defrosting Further de‐
time (min) frosting
time (min)
100 - 140 20 - 30
90 - 120 20 - 30
25 - 35 10 - 15
30 - 40 10 - 20
30 - 40 10 - 15
80 - 100 10 - 15
60 60
Cooking time
until simmering
(min)
35 - 45
Comments
Turn halfway through.
Turn halfway through.
-
-
-
Whip the cream when still slight‐
ly frozen in places.
-
Stone fruit
Food Cooking
time until
simmering
(min)
Pears / 35 - 45
Quinces /
Plums
Vegetables
Food Cooking
time until
simmering
(min)
Carrots 50 - 60
Cucumbers 50 - 60
Mixed pick‐ 50 - 60
les
Kohlrabi / 50 - 60
Peas / As‐
paragus
11.18 Drying
• Cover trays with grease proof paper
or baking parchment.
• For a better result, stop the oven
halfway through the drying time, open
the door and let it cool down for one
night to complete the drying.
ENGLISH 31
Continue
to cook at
100 °C
(min)
10 - 15
Continue
to cook at
100 °C
(min)
5 - 10
-
5 - 10
15 - 20