Aeg-Electrolux KB9820E-M User Manual Page 36

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You will get a better result, if you switch the oven off halfway through the drying time,
open the door and leave it to cool down, preferably overnight.
Then finish drying the food to be dried.
Food to be dried Temperature in °C Oven level Time in hours (guide-
line)
1 level 2 levels
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: Multi hot air operated cooking
When making preserves, only use 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, 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 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 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 chart).
Preserves chart
Food to be preserved
1)
Temperature in
°C
Cooking time until
simmering in min.
Continue to boil at
100°C in min.
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
36
Uses, charts and tips
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