Electrolux B41012-5 - Manual (Page 37)

37 Uses, Tables and Tips
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.
Preserve
Temperature
in°C
Cooking time until
simmering
in mins.
Continue to cook
at 100°C
in mins.
Soft fruit
Strawberries, blueberries, rasp-
berries, 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
Vegetables
Carrots
1)
1) Leave standing in oven when switched off
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 ---