Electrolux B3741-5 user manual Drying, Making preserves, Oven function Fan-assisted circulation

Uses, Tables and Tips 27

Drying

Oven function: Fan-assisted circulation

•Use oven shelves covered with greaseproof paper or baking parchment.

•You get a better result if you switch the oven off halfway through the drying time, open the door and leave the oven to cool down overnight.

•After this finish drying the food to be dried.

Food to be dried	Temperature in	Oven level		Time in hours
	°C	1 level	2 levels	(Guideline)
Vegetables
Beans	60-70	3	1 / 4	6-8
Peppers (strips)	60-70	3	1 / 4	5-6
Vegetables for soup	60-70	3	1 / 4	5-6
Mushrooms	50-60	3	1 / 4	6-8
Herbs	40-50	3	1 / 4	2-3
Fruit
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

Making preserves

Oven function: Base 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 pro- duced 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).