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20 electrolux
Drying
Oven function: Convection with ring
heating element
•
Use oven shelves covered with grease-
proof paper or baking parchment.
•
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, 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.
•
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.
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
•
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).
Time in hours
(Guideline)
6-8
5-6
5-6
6-8
2-3
8-10
8-10
6-8
6-9
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