Aeg-Electrolux KB9810E-M User Manual Page 35

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Food to be dried Temperature in °C Oven level Time in hours (guide-
line)
Vegetables
Beans 75 2 2 / 4 6-9
Peppers (slices) 75 2 2 / 4 5-8
Vegetables for soup 75 2 2 / 4 5-6
Mushrooms 50 2 2 / 4 6-9
Herbs 40-50 2 2 / 4 2-4
Fruit
Plums 75 2 2 / 4 8-12
Apricots 75 2 2 / 4 8-12
Apple slices 75 2 2 / 4 6-9
Pears 75 2 2 / 4 9-13
Making preserves
Oven function: Fan oven with ring heating element
When making preserves, only use commercially available preserving jars of the same size.
Jars with twist-off or bayonet type lids and metal tins are not suitable.
When making preserves, use the first shelf position from the bottom .
Use the baking tray for making preserves. There is enough room on this for up to six
1litre preserving jars.
The jars should all be filled to the same level and clamped shut.
Place the jars on the baking tray so that they are not touching one another.
Pour approx. 1/2 litre of water onto the baking tray so that sufficient moisture is pro-
duced in the oven.
As soon as the liquid in the first jars starts to simmer (after approx. 35-60 minutes with
1 litre jars), switch the oven off or reduce the temperature to 100°C. (See table).
Preserves table
Preserves
1)
Temperature in
°C
Cooking time until
simmering in minutes.
Continue to cook at
100°C (in minutes).
Berries
Strawberries, blueberries, rasp-
berries, ripe gooseberries
160-170 35-45 ---
Unripe gooseberries 160-170 35-45 10-15
Stone fruits
Pears, quinces, plums 160-170 35-45 10-15
Vegetables
Carrots
2)
160-170 50-60 5-10
Cucumbers 160-170 50-60 ---
Usage, tables and tips
35
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