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16 electrolux
Food to be
dried
Vegetables for
sour
Mushrooms
Herbs
Fruit
Food to be
dried
Plums
Apricots
Apple slices
Pears
PRESERVING
Things to note:
• Use only preserve jars of the same di-
mensions available on the market.
• Do not use jars with twist-off and bayo-
net 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.
Soft fruit
Preserve
Strawberries, blueber-
ries, raspberries, ripe
gooseberries
Stone fruit
Preserve
Pears, guinces, plums
Vegetables
Preserve
1)
Carrots
Cucumbers
Mixed pickels
Kohlrabi, peas, aspara-
gus
1) Leave standing in oven when switched off
Information on acrylamides
Important! According to the newest
scientific knowledge, if you brown food
Shelf position
1 level
2 levels
3
3
3
Shelf position
1 level
2 levels
3
3
3
3
Temperature in °C
160 - 170
Temperature in °C
160 - 170
Temperature in °C
160 - 170
160 - 170
160 - 170
160 - 170
Temperature in
°C
1/4
60 - 70
1/4
50 - 60
1/4
40 - 50
Temperature in
°C
1/4
60 - 70
1/4
60 - 70
1/4
60 - 70
1/4
60 - 70
• Fill the jars up to the same level 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.
• When the liquid in the jars starts to sim-
mer (after approx. 35-60 minutes with
one-litre jars), stop the oven or decrease
the temperature to 100°C (see the table).
Cooking time until
simmering in min.
35 - 45
Cooking time until
simmering in min.
35 - 45
Cooking time until
simmering in min.
50 - 60
50 - 60
50 - 60
50 - 60
(specially the one which contains starch),
acrylamides can pose a health risk. Thus,
we recommend that you cook at the lowest
Time in hours
(Guideline)
5 - 6
6 - 8
2 - 3
Time in hours
(Guideline)
8 - 10
8 - 10
6 - 8
6 - 9
Continue to cook at
100°C in mis.
-
Continue to cook at
100°C in min.
10 - 15
Continue to cook at
100°C in min.
5 - 10
-
5 - 10
15 - 20
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