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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, 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.
Preserves table
The times and temperatures for making pre-
serves are for guidance only.
Preserve
Soft fruit
Strawberries, blueberries, raspber-
ries, ripe gooseberries
Unripe gooseberries
Stone fruit
Pears, quinces, plums
Temperature in
°C
60-70
60-70
60-70
50-60
40-50
60-70
60-70
60-70
60-70
Temperature
in°C
160-170
160-170
160-170
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
•
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).
Cooking time until
simmering
in mins.
35-45
35-45
35-45
electrolux 21
Time in hours
(Guideline)
6-8
5-6
5-6
6-8
2-3
8-10
8-10
6-8
6-9
Continue to cook
at 100°C
in mins.
---
10-15
10-15
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