uses, tables and tips electrolux 43
Making preserves
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.
•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).
Preserves table
The times and temperatures for making
preserves are for guidance only.
Preserve Temperature
in°C
Cooking time
until simmering
in mins.
Continue to
cook at 100°C
in mins.
Soft fruit
Strawberries, blueberries,
raspberries, 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
Vegeta bles
Carrots
1)
160-170 50-60 5-10
Mushrooms
1)
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