User manual

Food to be dried Temperature in
°C
Oven level Time in hours
(guideline)
Vegetables for soup 75 2 2 / 4 5-6
Mushrooms 50 2 2 / 4 6-9
Herbs 40-50 2 2 / 4 2-4
Fruit
Plums 75 2 2 / 4 8-12
Apricots 75 2 2 / 4 8-12
Apple slices 75 2 2 / 4 6-9
Pears 75 2 2 / 4 9-13
Making preserves
Oven function: Convection with ring
heating element
• When making preserves, only use com-
mercially 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 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.
• Pour approx. 1/2 litre of water into the bak-
ing tray so that sufficient moisture is pro-
duced in the oven.
• As soon as the liquid in the first jars begins
to simmer (with 1--litre jars after about
35-60 minutes), switch off the oven or re-
duce the temperature to 100°C. (See ta-
ble.)
Preserves table
Preserve
1)
Temperature
in°C
Cooking time until
simmering in mins.
Continue to cook
at 100°C in mins.
Soft fruit
Strawberries, blueberries, rasp-
berries, ripe gooseberries
160-170 35-45 ---
Unripe gooseberries 160-170 35-45 10-15
Stone fruit
Pears, quinces, plums 160-170 35-45 10-15
Vegetables
Carrots
2)
160-170 50-60 5-10
Cucumbers 160-170 50-60 ---
Mixed pickles 160-170 50-60 15
Kohlrabi, peas, asparagus 160-170 50-60 15-20
1) The times and temperatures for making preserves are for guidance only.
2) Leave standing in oven when switched off
Programmed Functions and Recipes
The appliance has 12 programmed func-
tions/recipes, which can be selected one af-
ter the other using the Baking/Roasting Pro-
grammes button.
P 1 CLEANING (cleaning pro-
gramme)
P 2 VEGETABLES 500-1,000 G (veg-
etable platter)
P 3
POTATO GRATIN
28 electrolux