Making Preserves

uses, tables and tips electrolux 29

Oven function: Bottom heat

•For preserving, use only commercial- ly 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 preserves are for guidance only.

•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 touch- ing 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 tempera- ture to 100°C (see table).

	Temperature	Cooking time	Continue to
Preserve	Temperature	until simmering	cook at 100°C
Preserve	in°C	until simmering	cook at 100°C
	in°C	in mins.	in mins.
		in mins.	in mins.

Soft fruit

Strawberries, blueberries, rasp-	160-170	35-45	---
berries, ripe gooseberries	160-170	35-45	---
berries, ripe gooseberries

Unripe gooseberries	160-170	35-45	10-15

Stone fruit

Pears, quinces, plums	160-170	35-45	10-15

Vegetables

Carrots1)	160-170	50-60	5-10
Mushrooms1)	160-170	40-60	10-15
Cucumbers	160-170	50-60	---

Mixed pickles	160-170	50-60	15

Kohlrabi, peas, asparagus	160-170	50-60	15-20

Beans	160-170	50-60	---

1) Leave standing in oven when switched off

EOB20001 specifications

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