Electrolux EBGL3SP Manuel d'utilisateur télécharger pdf (Page 21)

9.11 Preserving - Bottom Heat

Things to note:

• Use only preserve jars of the same di-

mensions available on the market.

• Do not use jars with twist-off and bayo-

net type lids, or metal tins.

• Use the first shelf from the bottom for

this function.

• Put no more than six one-litre preserve

jars on the baking tray.

• Fill the jars up to the same level and

close with a clamp.

• The jars cannot touch each other.

• Put approximately 1 / 2 litre of water in-

to the baking tray to give sufficient

moisture in the oven.

• When the liquid in the jars starts to sim-

mer (after approx. 35 - 60 minutes with

one-litre jars), stop the oven or de-

crease the temperature to 100 °C (see

the table).

Soft fruit

Preserve Temperature (°C)

Cooking time

until simmering

(min)

Continue to

cook at 100 °C

(min)

Strawberries, blue-

berries, raspber-

ries, ripe goose-

berries

160 - 170 35 - 45 ---

Stone fruit

Preserve Temperature (°C)

Cooking time

until simmering

(min)

Continue to

cook at 100 °C

(min)

Pears, guinces,

plums

160 - 170 35 - 45 10 - 15

Vegetables

Preserve Temperature (°C)

Cooking time

until simmering

(min)

Continue to

cook at 100 °C

(min)

Carrots

1)

160 - 170 50 - 60 5 - 10

Cucumbers 160 - 170 50 - 60 ---

Mixed pickels 160 - 170 50 - 60 5 - 10

Kohlrabi, peas, as-

paragus

160 - 170 50 - 60 15 - 20

1)

Leave standing in oven when switched off

9.12 Drying - True Fan Cooking

Cover the oven shelves with baking

parchment.

For best results: deactivate the appliance

after half the time required. Open the ap-

pliance door and let the appliance cool

down. After that finish the drying process.

Vegetables

Food to be

dried

Shelf position

Temperature

(°C)

Time

(h)

1 level 2 levels

Beans 3 1 / 4 60 - 70 6 - 8

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