Table of Contents
Advertisement
•
You get a better result if you switch the
oven off halfway through the drying time,
open the door and leave the oven to
cool down overnight.
•
After this finish drying the food to be
dried.
Food to be dried
Vegetables
Beans
Peppers (strips)
Vegetables for soup
Mushrooms
Herbs
Fruit
Plums
Apricots
Apple slices
Pears
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, use the first
shelf position from the bottom.
•
Use the baking tray for making pre-
serves. 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 in the first jars
starts to simmer (after approx. 35-60
minutes for 1 litre jars), switch off the
oven or adjust the temperature to
100°C (see table).
Temperature in
°C
60-70
60-70
60-70
50-60
40-50
60-70
60-70
60-70
60-70
Oven level
1 level
2 levels
3
1 / 4
3
1 / 4
3
1 / 4
3
1 / 4
3
1 / 4
3
1 / 4
3
1 / 4
3
1 / 4
3
1 / 4
electrolux 23
Time in hours
(Guideline)
6-8
5-6
5-6
6-8
2-3
8-10
8-10
6-8
6-9
Hide quick links:
Advertisement
Table of Contents
