Electrolux EHL2X-4 User manual

user manual
Cooker
EH L2X-4

2electrolux
Contents
Safety instructions.................................. 3
Description of the Appliance .................. 4
Before Using for the first time................. 6
Using the Rings...................................... 6
Using the Oven ...................................... 8
Uses, Tables and Tips............................ 10
Cleaning and Care................................. 21
What to do if …..................................... 26
Disposal ................................................ 27
Installation Instructions .......................... 28
Service .................................................. 31
Electrolux. Thinking of you.
Share more of our thinking at www.electrolux.com
5Subject to change without notice
T
he following symbols are used in this user manual:
1
Important information concerning your personal safety and information on how to avoid
damaging the appliance.
3General information and tips
2Environmental information

electrolux 3
1Safety instructions
Electrical safety
•This appliance must be only connected
by a registered electrician.
•In the event of a fault or damage to the
appliance: Take the fuses out or switch
off.
•Repairs to the appliance must only be
carried out by qualified service engi-
neers. Considerable danger may result
from improper repairs. If repairs become
necessary, please contact our Custom-
er Services or your dealer.
Child Safety
•Never leave children unsupervised when
the appliance is in use.
Safety whilst using
•People (including children) who, be-
cause of their physical, sensory or men-
tal capabilities or their inexperience or
ignorance are not able to use the device
safely, should not use this device with-
out supervision or instruction by a re-
sponsible person.
•This appliance is intended to be used for
cooking, roasting and baking food in the
home.
•Take care when connecting electric ap-
pliances to sockets nearby. Do not al-
low connecting leads to come into
contact with or to catch beneath the hot
oven door.
•Warning: Risk of burns! The interior of
the oven becomes hot during use.
•Using ingredients containing alcohol in
the oven may create an alcohol-air mix-
ture that is easily ignited. In this case,
open the door carefully. Do not have
embers, sparks or naked flames in the
vicinity when opening the door.
3Information on acrylamides
According to the latest scientific knowl-
edge, intensive browning of food, espe-
cially in products containing starch, can
constitute a health risk due to acryla-
mides. Therefore we recommend cook-
ing at the lowest possible temperatures
and not browning foods too much.
How to avoid damage to the appliance
•Do not line the oven with aluminium foil
and do not place baking trays, pots, etc.
on the oven floor, as the heat that builds
up will damage the oven enamel.
•Fruit juices dripping from the baking tray
will leave stains, which you will not be
able to remove. For very moist cakes,
use a deep tray.
•Do not put any strain on the oven door
when open.
•Never pour water directly into the oven
when it is hot. This could cause damage
to or discolouration of the enamel.
•Rough handling, especially around the
edges of the front panel, can cause the
glass to break.
•Do not store any flammable materials in-
side the oven. These could ignite when
the oven is switched on.
•Do not store any moist foods inside the
oven. This could damage the oven
enamel.
•After switching off the cooling fan, do
not keep uncovered dishes in the oven.
Moisture may condense in the oven in-
terior or on the glass doors and may get
into the units.
3Note on enamel coating
Changes in the colour of the oven’s enamel
coating as a result of use do not affect the
appliance’s suitability for normal and correct
use. They therefore do not constitute a de-
fect in the sense of the warranty law.

4electrolux
Description of the Appliance
General Overview
Oven door
Door
handle
Control panel
Appliance drawer

electrolux 5
Control Panel
Oven Features
All interior oven walls are coated with a special enamel (catalytic coating).
Oven Power Indicator
Oven Functions Temperature selector
Hob Cooking Zone Control Knobs
Hob Cooking Zone Control Knobs
Temperature Pilot
Light
Top heat and heating elements
Oven lighting
Oven lighting
Fan heating element
Fan
Bottom heating element, re-
movable
Shelf positions
Oven shelf runners,
removable
Aluminium base plate
Fat trap

6electrolux
Oven accessories
Oven shelf
For cookware, cake tins, roasts and grilled
foods.
Baking tray
For cakes and biscuits.
Before Using for the first time
Initial Cleaning
You should clean the oven before using it for
the first time.
1Caution: Do not use any caustic, abra-
sive cleaners! The surface could be
damaged.
3To clean the external parts of the oven,
only use a cloth well wrung out with
warm water to which a little washing up
liquid has been added or a commercially
available cleaner specifically designed
for this purpose.
To prevent damaging the door or door glass,
avoid the use of the following:
•Household detergent and bleaches
•Impregnated pads unsuitable for non-
stick saucepans
•Brillo/Ajax pads or steel wool pads
•Chemical oven pads or aerosols
•Rust removers
•Bath/Sink stain removers
1. Turn the oven function switch to oven
lighting .
2. Remove all accessories and the shelf
support rails and wash them with warm
water and washing up liquid.
3. Wipe the front of the appliance with a
damp cloth.
Using the Rings
3Also refer to the operating instructions
for your built-in hob. It contains impor-
tant information on ovenware, opera-
tion, cleaning and care.
Heat settings
•Heat settings can be set in the range 1 -
9.
•Half-way settings are available between
1 and 9.
1 = lowest power
9 = highest power
= double ring switch
2Switch the cooking zone off approx. 5-
10 minutes before cooking is finished to
make use of the residual heat. This
saves electricity.

electrolux 7
Setting the heat setting
1. Select the heat setting. 2. To end the cooking process, turn back
to the Off position.
3The power indicator light is lit as long as
a ring is on.
Switching on the dual fry/cook area
1The control for the dual fry/cook area is
switched on by turning to the right, and
cannot be turned past the stop!
1. Turn the dual fry/cook control to the
right. Continue turning to Position 9, and
onto the symbol (you will feel a slight
resistance). The stop position will then
be clearly detectable.
Hob Cooking Zone Control Knobs
front left rear left rear right front right

8electrolux
2. Finally, turn back to the desired setting.
3. After cooking, turn back to the OFF po-
sition.
3To use the dual fry/cook area again af-
terwards, the larger ring must be
switched back on.
Using the Oven
Switching the Oven On and Off
1. Turn the oven functions dial to the de-
sired function.
2. Turn the temperature selector to the de-
sired temperature.
The power indicator is lit as long as the oven
is in operation.
The temperature pilot light is lit as long as the
oven is heating up.
3. To turn the oven off, turn the oven func-
tions dial and the temperature selector
to the Off position.
3Cooling fan
The fan switches on automatically in or-
der to keep the appliance’s surfaces
cool. When the oven is switched off, the
fan continues to run to cool the appli-
ance down, then switches itself off auto-
matically.
Temperature selector
Oven Power Indicator
Temperature Pilot Light
Oven Functions

electrolux 9
Oven Functions
The oven has the following functions:
Inserting the Oven Shelf and the
Baking Tray
3Shelf runner safety and anti-tip de-
vice
As a shelf runner safety device, all insert-
able components have a small curved
indentation at the bottom on the right
and left-hand edge.
Always insert insertable components so
that this indentation is at the back of the
oven interior. This indentation is also im-
portant for preventing the insertable
components from tipping.
Inserting the baking tray
Push the baking tray between the guide bars
of the selected oven level.
Oven function Application
Light Using this function you can light up the oven interior, e.g. for cleaning.
Convection with ring
heating element
To b a k e on three oven levels maximum at the same time.
Decrease the oven temperatures 20-40 °C compared with Convention-
al.
Pizza setting For baking on one level dishes that require more intensive browning
and a crispy base.
Set the oven temperatures 20-40 °C lower than when using Conven-
tional.
Conventional For baking and roasting on one oven level .
Bottom heat For baking cakes with crispy or crusty bases .
Defrost For defrosting e. g. flans and gateaux, butter, bread, fruit or other frozen
foods.
Grill For grilling flat food items placed in the middle of the grill and for toast-
ing.
Dual grill For grilling flat food items in large quantities and for toasting.
Convection grilling For roasting larger joints of meat or poultry on one level.
The function is also suitable for gratinating and browning

10 electrolux
Inserting the oven shelf:
Insert the oven shelf so that the feet point
downwards.
Push the oven shelf between the guide bars
of the selected oven level.
3The high rim around the oven shelf is an
additional device to prevent cookware
from slipping.
Inserting the oven shelf and the baking
tray together:
Lay the oven shelf on the baking tray.
Push the baking tray between the guide
bars of the selected oven level.
Uses, Tables and Tips
Cooking table
The information in the table is for guidance only.
Heat
set-
ting
Cooking-
process suitable for Cooking time Hints
0Residual heat, Off position
1
Keeping
food warm
To keep cooked foods warm as necessary Cover
1-2
Melting
Hollandaise sauce,
to melt butter, chocolate, gela-
tine
5-25 mins. Stir occasionally
Solidifying Fluffy omelettes, baked eggs 10-40 mins. Cook with lid on
2-3
Simmering
on low heat
To simmer rice and milk-based
dishes
To heat up ready meals
25-50 mins.
Add minimum twice as much
liquid as rice, stir milk dishes
some times
3-4
Steaming
Braising
To steam vegetables, fish
to braise meat 20-45 mins.
With vegetables add only
some liquid (some table-
spoons)
4-5 Boiling
To steam potatoes 20-60 mins.
Use only some liquid, e.g.:
max.
¼
l water for
750 g potatoes
To cook larger quantities of food,
stews and soups
60-150 mins. 3 l liquid maximum plus in-
gredients

electrolux 11
3We recommend when boiling or searing
foods using the highest heat setting at
first and then letting foods requiring a
longer cooking time finish cooking on
the desired heat setting.
1Overheated fats and oils can ignite very
quickly. Warning! Fire hazard!
Baking
Oven function: Convection with ring
heating element or Conventional
Baking tins
•For Conventional dark metal and
non-stick tins are suitable.
•For Convection with ring heating
element bright metal tins are also
suitable.
Oven levels
•Baking with Conventional is possible
on one oven level.
•With Convection with ring heating
element you can bake on up to 3
baking trays at the same time:
1 baking tray:
e.g. oven level 3
1 cake tin:
e.g. oven level 1
2 baking trays:
z. g., oven levels 1 and 3
3 baking trays:
oven levels 1, 3 and 5
General instructions
•Insert the tray with the bevel at the front.
•With Conventional or Convection
with ring heating element you can
also bake with two tins next to one an-
other on the oven shelf at the same time.
6-7
Gentle
Frying
To fry escalopes, veal cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
doughnuts
Steady frying Turn occasionally
7-8
Heavy
Frying
Hash browns, loin steaks,
steaks, Flädle (pancakes for gar-
nishing soup)
5-15 mins.
per pan Turn occasionally
9
Boiling
Searing
Deep frying
To boil large quantities of water, to cook pasta,
to sear meat (goulash, pot roast), deep frying chips
Heat
set-
ting
Cooking-
process suitable for Cooking time Hints

12 electrolux
This does not significantly increase bak-
ing time.
3When frozen foods are used the trays in-
serted may distort during cooking. This
is due to the large difference in temper-
ature between the freezing temperature
and the temperature in the oven. Once
the trays have cooled the distortion will
disappear again.
How to use the baking tables
The tables give the required temperature set-
tings, baking times and oven shelf levels for
a selection of typical dishes.
•Temperatures and baking times are for
guidance only, as these will depend on
the consistency of pastry, dough or mix-
ture, the amount and the type of baking
tin.
•We recommend using the lower temper-
ature the first time and then if necessary,
for example, if a deeper browning is re-
quired, or baking time is too long, se-
lecting a higher temperature.
•If you cannot find the settings for a par-
ticular recipe, look for the one that is
most similar.
•If baking cakes on baking trays or in tins
on more than one level, baking time may
be extended by 10-15 minutes.
•Moist recipes (for example, pizzas, fruit
flans, etc.) are baked on one level.
•Cakes and pastries at different heights
may brown at an uneven rate at first. If
this occurs, please do not change the
temperature setting. Different rates of
browning even out as baking progress-
es.
•Your new oven may bake or roast differ-
ently to your previous appliance. So
adapt your normal settings (tempera-
ture, cooking times) and oven shelf lev-
els to the recommendations in the
following tables.
2With longer baking times, the oven can
be switched off about 10 minutes before
the end of baking time, to make use of
the residual heat.
Unless otherwise stated, the values giv-
en in the tables assume that cooking is
started with the oven cold.
Baking table
Baking on one oven level
Type of
baking Oven function Oven level
Temperature
°C
Time
Mins.
Baking in tins
Ring cake or brioche Convection with ring
heating element
1150-160 50-60
Madeira cake/fruit cakes Convection with ring
heating element
1140-160 60-80
Sponge cake Convection with ring
heating element
1140 30-40
Sponge cake Conventional 1160 30-40
Flan base - short pastry Convection with ring
heating element
3170-180
1)
20-25
Flan base - sponge mixture Convection with ring
heating element
3150-170 25-30
Apple pie Conventional 1170-190 50-60
Apple pie (2tins Ø20cm,
diagonally off set)
Convection with ring
heating element
1160 60-80

electrolux 13
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional 1180 60-80
Savoury flan (e. g, quiche lor-
raine)
Convection with ring
heating element
1160-180 45-55
Cheesecake Conventional 1170-190 80-90
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3170-190 45-55
Christmas stollen Conventional 3160-180
1)
50-60
Bread (rye bread)
-first of all
-then
Conventional 1
230
1)
160-180
10
30-60
Cream puffs/eclairs Conventional 3160-170
1)
30-45
Swiss roll Conventional 3180-200
1)
10-20
Cake with crumble topping (dry) Convection with ring
heating element
3150-160 20-30
Buttered almond cake/sugar
cakes
Conventional 3190-210
1)
20-30
Butter plait Convection with ring
heating element
3170-180
1)
40-50
Fruit flans
(made with yeast dough/sponge
mixture)
Convection with ring
heating element
3150 40-50
Fruit flans
(made with yeast dough/sponge
mixture)
Conventional 3170 40-50
Fruit flans made with short pas-
try
Convection with ring
heating element
3160-170 50-70
Yeast cakes with delicate top-
pings (e. g, quark, cream, cus-
tard)
Conventional 3160-180
1)
50-70
Pizza (with a lot of topping) Convection with ring
heating element
1180-200
1)
30-50
Pizza (thin crust) Convection with ring
heating element
1200-220
1)
15-25
Unleavened bread Convection with ring
heating element
1200-220 10-20
Ta r t s (C H ) Convection with ring
heating element
1180-200 40-55
Biscuits
Short pastry biscuits Convection with ring
heating element
3150-160 15-25
Viennese whirls Convection with ring
heating element
3140 25-35
Type of
baking Oven function Oven level
Temperature
°C
Time
Mins.

14 electrolux
Baking on more than one oven level
Viennese whirls Conventional 3160
1)
20-30
Biscuits made with sponge mix-
ture
Convection with ring
heating element
3160-170 15-25
Pastries made with egg white,
meringues
Convection with ring
heating element
380-100 90-150
Macaroons Convection with ring
heating element
3100-120 60-90
Biscuits made with yeast dough Convection with ring
heating element
3150-160 20-40
Puff pastries Convection with ring
heating element
3170-180
1)
20-30
Rolls Convection with ring
heating element
3180
1)
20-35
Rolls Conventional 3200
1)
20-35
Small cakes (20per tray) Convection with ring
heating element
3140
1)
20-30
Small cakes (20per tray) Conventional 3170
1)
20-30
1) Pre-heat the oven
Type of
baking Oven function Oven level
Temperature
°C
Time
Mins.
Type of baking
Convection
with ring
heating
element
Convection
with ring
heating
element Temperature
in °C
Time
Mins.
Shelf positions from bottom
2 levels 3 levels
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs 1/4 --- 160-180
1)
35-45
Dry streusel cake 1/3 --- 140-160 25-35
Biscuits/small cakes/pastries/rolls
Short pastry biscuits 1/3 1/3/5 150-160 20-30
Viennese whirls 1/3 1/3/5 140 30-40
Biscuits made with sponge
mixture 1/3 --- 160-170 20-30
Biscuits made with egg white,
meringues 1/3 --- 80-100 90-150
Macaroons 1/3 --- 100-120 60-90

electrolux 15
Tips on baking
Pizza setting table
Biscuits made with yeast
dough 1/3 --- 160-170 30-40
Puff pastries 1/3 --- 170-180
1)
25-35
Rolls 1/4 --- 160 30-40
Small cakes (20per tray) 1/4 --- 140
1)
25-40
1) Pre-heat the oven
Type of baking
Convection
with ring
heating
element
Convection
with ring
heating
element Temperature
in °C
Time
Mins.
Shelf positions from bottom
2 levels 3 levels
Baking results Possible cause Remedy
The cake is not browned
enough at the bottom
Wrong oven level Place cake lower in the oven
The cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too high Use a slightly lower setting
Baking time too short Set a longer baking time
Baking times cannot be re-
duced by setting higher tem-
peratures
Too much liquid in the mixture Use less liquid
Pay attention to mixing times, espe-
cially if using mixing machines
Cake is too dry Oven temperature too low Set oven temperature higher
Baking time too long Set a shorter baking time
Cake browns unevenly Oven temperature too high and baking
time too short
Set a lower oven temperature and a
longer baking time
Mixture is unevenly distributed Spread the mixture evenly on the
baking tray
Cake is not done within the
baking time given
Temperature too low Use a slightly higher oven setting
Type of baking Shelf position Temperature
°C
Time
Mins.
Pizza (thin crust) 1200 - 250
1)
10 - 15
Pizza (with a lot of topping) 1180 - 200 20 - 30
Tart s 1180 - 200 45 - 60
Spinach flan 1160 -180 45 - 60

16 electrolux
Bakes and gratins table
Frozen Ready Meals Table
Quiche Lorraine 1170 - 190 40 - 50
Quark flan, round 1140 - 160 60 - 90
Quark flan on tray 1140 - 160 50 - 60
Apple cake, covered 1150 - 170 50 - 70
Vegetable pie 1160 - 180 50 - 60
Unleavened bread 1250
1)
10 - 15
Puff pastry flan 1160 - 180
1)
40 - 50
Flammekuchen (Pizza-like dish from Al-
sace) 1250
1)
10 - 20
Piroggen (Russian version of calzone) 1180 - 200
1)
15 - 25
1) Pre-heat the oven
Type of baking Shelf position Temperature
°C
Time
Mins.
Dish Oven function Shelf
position
Temp era -
ture
°C
Time
Mins.
Pasta bake Conventional 1180-200 45-60
Lasagne Conventional 1180-200 40-50
Vegetables au gratin
1)
Convection grilling 1160-170 20-30
Baguettes topped with melted
cheese
1)
Convection grilling 1170 20-30
Sweet bakes Conventional 1180-200 40-60
Fish bakes Conventional 1180-200 50-60
Stuffed vegetables Convection grilling 1160-170 40-60
1) Pre-heat the oven
Food to be
cooked Oven function Shelf position
Temp era t ure
°C Time
Frozen pizza Conventional 3as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
Chips
1)
(500 g)
Convection with ring
heating element 3200-220 as per manufactur- er’s instructions
Baguettes Conventional 3as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
Fruit flans Conventional 3as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
1) Comments: Turn chips 2 or 3 times during cooking

electrolux 17
Roasting
Oven function: Conventional or Con-
vection grilling
Ovenware for roasting
•Any heat-resistant ovenware is suitable
to use for roasting. (Please read the
manufacturer's instructions.)
•For all lean meats, we recommend
roasting these in a roasting tin or
dish with a lid. The meat will be more
succulent.
•All types of meat, that can be browned
or have crackling, can be roasted in a
roasting tin or dish without a lid.
3Tips on using the Roasting Table
The information given in the following ta-
ble is for guidance only.
•We recommend cooking meat and fish
weighing 1kg or more in the oven.
•To prevent meat juices or fat from burn-
ing onto the ovenware, we recommend
adding some liquid.
•If required, turn the roast (after 1/2 - 2/3
of the cooking time).
•Baste large roasts and poultry with their
juices several times during roasting. This
will give better roasting results.
•You can switch the oven off
about 10 minutes before the end of the
roasting time, in order to utilise the resid-
ual heat.
Roasting table
Type of meat Quantity Ovenfunction Shelf
position
Te m p e r -
ature
°C
Time
Mins.
Beef
Pot roast 1-1.5 kg Conventional 1200-250 120-150
Roast beef or fillet per cm. of
thickness
- rare per cm.
of thickness
Convection
grilling 1190-200
1)
5-6
- medium per cm.
of thickness
Convection
grilling 1180-190 6-8
- well done per cm.
of thickness
Convection
grilling 1170-180 8-10
Pork
Shoulder, neck, ham joint 1-1.5 kg Convection
grilling 1160-180 90-120
Chop, spare rib 1-1.5 kg Convection
grilling 1170-180 60-90
Meat loaf 750 g-1 kg Convection
grilling 1160-170 50-60
Porkknuckle (pre-
cooked) 750 g-1 kg Convection grilling 1150-170 90-120
Veal
Roast veal 1 kg Convection
grilling 1160-180 90-120
Knuckle of veal 1.5-2 kg Convection
grilling 1160-180 120-150

18 electrolux
Grill sizes
Oven function: Grill or Dual grill
with maximum temperature setting
1Important: Always grill with the oven
door closed.
3The empty oven should always be pre-
heated with the grill functions for 5
minutes.
•For grilling, place the shelf in the rec-
ommended shelf position.
•Always insert the tray into the first
shelf position from the bottom.
•The grilling times are guidelines.
•Grilling is particularly suitable for flat
pieces of meat or fish.
Lamb
Leg of lamb, roast lamb 1-1.5 kg Convection
grilling 1150-170 100-120
Saddle of lamb 1-1.5 kg Convection
grilling 1160-180 40-60
Game
Saddle of hare, leg of
hare up to 1 kg Conventional 3220-250
1)
25-40
Saddle of venison 1.5-2 kg Conventional 1210-220 35-40
Haunch of venison 1.5-2 kg Conventional 1180-200 60-90
Poultry
Poultry portions 200-250g each Convection
grilling 1200-220 30-50
Half chicken 400-500g each Convection
grilling 1190-210 35-50
Chicken, poulard 1-1.5 kg Convection
grilling 1190-210 50-70
Duck 1.5-2 kg Convection
grilling 1180-200 80-100
Goose 3.5-5 kg Convection
grilling 1160-180 120-180
Turkey 2.5-3.5 kg Convection
grilling 1160-180 120-150
Turkey 4-6 kg Convection
grilling 1140-160 150-240
Fish (steamed)
Whole fish 1-1.5 kg Conventional 1210-220 40-60
1) Pre-heat the oven
Type of meat Quantity Ovenfunction Shelf
position
Te m p e r -
ature
°C
Time
Mins.

electrolux 19
Grilling table
Defrosting
Oven function: Defrost (no tempera-
ture setting)
•Unwrap the food and place it on a plate
on the oven shelf.
•Do not cover with a plate or bowl, as
these can substantially lengthen the de-
frosting time.
•For defrosting, place the shelf in the 1st
oven level from the bottom.
Defrosting table
Food to be grilled Oven level Grilling time
1st side 2nd side
Burgers 48-10 mins. 6-8 mins.
Pork fillet 410-12 mins. 6-10 mins.
Sausages 48-10 mins. 6-8 mins.
Fillet steaks, veal steaks 46-7 mins. 5-6 mins.
Fillet of beef, roast beef
(approx. 1 kg) 310-12 mins. 10-12 mins.
To a s t
1)
34-6 mins. 3-5 mins.
Toast with topping 36-8 mins. ---
1) Do not pre-heat
Dish
Defrosting
time
mins.
Further
defrosting
time (mins.)
Comments
Chicken, 1000 g 100-140 20-30
Place the chicken on an upturned saucer
placed on a large plate
Tur n halfway t hrough
Meat, 1000 g 100-140 20-30 Tur n halfway t hroug h
Meat, 500 g 90-120 20-30 Tu rn ha lfway t hroug h
Trout, 150g 25-35 10-15 ---
Strawberries, 300g 30-40 10-20 ---
Butter, 250g 30-40 10-15 ---
Cream, 2 x 200g 80-100 10-15 Cream can also be whipped when still slightly
frozen in places
Gateau, 1400g 60 60 ---

20 electrolux
Drying
Oven function: Convection with ring
heating element
•Use oven shelves covered with grease-
proof paper or baking parchment.
•You get a better result if you switch the
oven off halfway through the drying time,
open the door and leave the oven to
cool down overnight.
•After this, finish drying the food to be
dried.
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).
Food to be dried Temperature in
°C
Oven level Time in hours
(Guideline)
1 level 2 levels
Vegetables
Beans 60- 70 3 1 / 4 6-8
Peppers (strips) 60- 70 3 1 / 4 5-6
Vegetables for soup 60- 70 3 1 / 4 5-6
Mushrooms 50- 60 3 1 / 4 6-8
Herbs 40-50 31 / 4 2-3
Fruit
Plums 60- 70 3 1 / 4 8-10
Apricots 60- 70 3 1 / 4 8-10
Apple slices 60- 70 3 1 / 4 6-8
Pears 60- 70 3 1 / 4 6-9