Electrolux B3150-5 Making Preserves, Preserves table, Oven function Bottom heat, Soft fruit

Uses, Tables and Tips 37

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.

•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).

Preserves table

The times and temperatures for making preserves are for guidance only.

	Temperature	Cooking time until	Continue to cook
Preserve		simmering	at 100°C
	in°C
		in mins.	in mins.
Soft fruit
Strawberries, blueberries, rasp-	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