Electrolux 40036VI-WN user manual Preserving, Soft fruit Preserve, Stone fruit Preserve

20Oven - Helpful hints and tips

Food to be dried		Temperature		Shelf level		Time in hours (Guide-
		in °C				line)
				1 level	2 levels
Mushrooms		50 - 70		3	1 / 4	6 - 8
Herbs		40 - 50		3	1 / 4	2 - 3
Fruit
Food to be dried		Temperature		Shelf level		Time in hours (Guide-
		in °C				line)
				1 level	2 levels
Plums	60 - 70		3		1 / 4	8 - 10
Apricots	60 - 70		3		1 / 4	8 - 10
Apple slices	60 - 70		3		1 / 4	6 - 8
Pears	60 - 70		3		1 / 4	6 - 9

Preserving

•Only use usual preserving jars of the same dimension.

•Do not use jars with twist-off or bayonet type lids and metal tins.

•Use the first shelf level from the bottom.

•Use the baking tray. You can put six 1-litre jars maximum on it.

•Fill all the jars to the same level and close them correctly.

•Put the jars on the shelf, make sure that they do not touch each other.

•Fill approximately 1/2 litre of water into the flat baking tray to have sufficient moisture in the oven.

•When the liquid lightly starts to bubble in the first jars (after about 35-60 minutes with 1 litre jars), switch off the oven or decrease the temperature to 100°C ( see table).

To see which oven function you must use please refer to the oven functions list in Daily use chapter.

Soft fruit
Preserve		Temperature in °C		Time until simmer-		Continue to cook at
				ing in mins.		100°C in mins.
Strawberries, blueberries, rasp-		160 - 170		35 - 45	---
berries, ripe gooseberries
Unripe gooseberries		160 - 170		35 - 45	10 - 15
Stone fruit
Preserve		Temperature in °C		Time until simmer-		Continue to cook at
				ing in mins.		100°C in mins.
Pears, quinces, plums	160 - 170		35 - 45			10 - 15