Electrolux EOK86030X User Manual download pdf (Page 29)

Drying

Oven function: Defrost/Drying

• Use trays covered with greaseproof paper

or baking parchment.

• You will get a better result, if you switch the

oven off halfway through the drying time,

open the door and leave it to cool down,

preferably overnight.

Then finish drying the food to be dried.

Food to be dried Temperature in

°C

Oven level Time in hours

(guideline)

1 level 2 levels

Vegetables

Beans 75 2 2 / 4 6-9

Peppers (slices) 75 2 2 / 4 5-8

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 ---

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