Electrolux E3000-5 User manual

E3000-5
User manual Built-In Electric Oven

Contents2
Contents
Operating Instructions 3
Safety instructions 3
Description of the Appliance 4
General Overview 4
Control Panel 5
Oven Features 5
Oven accessories 6
Before Using for the first time 6
Initial Cleaning 6
Using the Rings 7
Setting the heat setting 7
Using the Oven 8
Switching the Oven On and Off 8
Oven Functions 9
Inserting the Oven Shelf and the
Baking Tray 9
Uses, Tables and Tips 10
Cooking table 10
Baking 11
Roasting 16
Grill sizes 18
Defrosting 19
Drying 19
Making preserves 20
Cleaning and Care 21
Outside of the appliance 21
Oven interior 21
Accessories 21
Shelf Support Rails 21
Oven Lighting 22
Oven Ceiling 23
Oven door 24
Oven door glass 26
What to do if … 29
Disposal 30
Installation Instructions 31
Safety information for the installer 31
Guarantee/Customer Service 35
Service 38
Thank you for choosing one of our high-quality products.
To ensure optimal and regular performance of your appliance please read this instruc-
tion manual carefully. It will enable you to navigate all processes perfectly and most ef-
ficiently.
To refer to this manual any time you need to, we recommend you to keep it in a safe
place. And please pass it to any future owner of the appliance.
We wish you much joy with your new appliance.
The 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

3Operating Instructions
Operating Instructions
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 engineers.
Considerable danger may result from improper repairs. If repairs become necessary,
please contact our Customer Services or your dealer.
Child Safety
•Never leave children unsupervised when the appliance is in use.
Safety whilst using
•People (including children) who, because of their physical, sensory or mental capabili-
ties or their inexperience or ignorance are not able to use the device safely, should not
use this device without supervision or instruction by a responsible person.
•This appliance is intended to be used for cooking, roasting and baking food in the
home.
•Take care when connecting electric appliances to sockets nearby. Do not allow con-
necting 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 mixture
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 knowledge, intensive browning of food, especially in
products containing starch, can constitute a health risk due to acrylamides. Therefore we
recommend cooking 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 inside the oven. These could ignite when the
oven is switched on.

Description of the Appliance4
•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. Mois-
ture may condense in the oven interior 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.
Description of the Appliance
General Overview
Full glass door
Control panel
Door
handle

5Description of the Appliance
Control Panel
Oven Features
Oven Power Indicator Temperature Pilot Light
Oven Functions Temperature selector
Hob Cooking Zone Control
Hob Cooking Zone Control
Top heat and heating elements
Oven lighting
Fan
Bottom Heat
Shelf positions
Oven shelf runners,
removable

Before Using for the first time6
Oven steam vent
The steam from the oven is fed directly upwards
via the duct in the rear of the cooking surface.
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
Before using the oven for the first time you should clean it thoroughly.
1Caution: Do not use any caustic, abrasive cleaners! The surface could be damaged.
3To clean metal fronts use commercially available cleaning agents.
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. Then wash out the oven with warm water and washing-up liquid, and dry.
4. Wipe the front of the appliance with a damp cloth.

7Using the Rings
Using the Rings
3Also refer to the operating instructions for your built-in hob. It contains important in-
formation on ovenware, operation, cleaning and care.
Heat settings
•You may select the heat settings within the range of settings 1-9.
•Intermediate positions may be selected between settings 2 and 7.
1 = lowest heat setting
9 = highest heat setting
2Switch the cooking zone off approx. 5-10 minutes before cooking is finished to make
use of the residual heat. This saves electricity.
Setting the heat setting
1. Select the heat setting.
Hob Cooking Zone Control Knobs
front left rear left rear right front right

Using the Oven8
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.
Using the Oven
Switching the Oven On and Off
1. Turn the oven functions dial to the desired function.
2. Turn the temperature selector to the desired 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 functions dial and the temperature selector to the
Off position.
3Cooling fan
The fan switches on automatically in order to keep the appliance’s surfaces cool. When
the oven is switched off, the fan continues to run to cool the appliance down, then
switches itself off automatically.
Temperature Pilot Light
Temperature selector
Oven Power Indicator
Oven Functions

9Using the Oven
Oven Functions
The oven has the following functions:
Inserting the Oven Shelf and the Baking Tray
3Shelf runner safety and anti-tip device
As a shelf runner safety device, all insertable components have a small curved indenta-
tion 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 important 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.
Fan-assisted
circulation
For baking on up to two oven levels.
Set the oven temperatures 20-40 °C lower than when using
Conventional.
Conventional For baking and roasting on one oven level.
Base heat For baking cakes with crispy or crusty bases.
Defrost For defrosting e. g. flans and gateaux, butter, bread, fruit or
other frozen foods.
Single grill For grilling flat food items placed in the middle of the grill
and for toasting.
Dual grill For grilling flat food items in large quantities and for toast-
ing.
Rothitherm For roasting larger joints of meat or poultry on one level.
The function is also suitable for gratinating and browning.

Uses, Tables and Tips10
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 addi-
tional device to prevent cookware from slip-
ping.
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
setting
Cooking-
process suitable for Cooking time Hints
0Residual heat, Off position
1Keeping
food warm To keep cooked foods warm as necessary Cover
1-2 Melting
Hollandaise sauce,
to melt butter, chocolate,
gelatine
5-25 mins. Stir occasionally
Solidifying Fluffy omelettes, baked eggs 10-40 mins. Cook with lid on
2-3
Simmer-
ing 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

11Uses, Tables and Tips
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: Fan-assisted circulation or Conventional
Baking tins
•For Conventional , dark metal and non-stick tins are suitable.
•For Fan-assisted circulation bright metal tins are also suitable.
Oven levels
•Baking with Conventional is only possible on one level.
•With Fan-assisted circulation you can bake dry cakes and biscuits on 2 baking trays
at the same time.
1 baking tray:
e.g. oven level 3
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. ¼l water for
750 g potatoes
To cook larger quantities of
food, stews and soups 60-150 mins. 3 l liquid maximum plus ingredients
6-7 Gentle
Frying
To fry escalopes, veal cordon
bleu, cutlets, rissoles, sausag-
es, liver, roux, eggs, pancakes,
doughnuts
Steady frying Turn occasionally
7-8 Heavy
Frying
Hash browns, loin steaks,
steaks, Flädle (pancakes for
garnishing 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
setting
Cooking-
process suitable for Cooking time Hints

Uses, Tables and Tips12
1 cake tin:
e.g. oven level 1
2 baking trays:
e. g. oven levels 1 and 3
General Instructions
•Insert the tray with the bevel at the front.
•With Conventional or Fan-assisted circulation you can also bake with two tins
next to one another on the oven shelf at the same time. This does not significantly in-
crease baking time.
3When frozen foods are used the trays inserted may distort during cooking. This is due to
the large difference in temperature between the freezing temperature and the tempera-
ture 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 settings, 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 or mixture, the number and the type of cake tin.
•We recommend using the lower temperature the first time and then if necessary, for
example, if a deeper browning is required, or baking time is too long, selecting a high-
er temperature.
•If you cannot find the settings for a particular 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 can 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 oc-
curs, please do not change the temperature setting. Different rates of browning
even out as baking progresses.
•Your new oven may bake or roast differently to your previous appliance. So adapt
your normal settings (temperature, cooking times) and oven shelf levels to the recom-
mendations in the following tables.
2With longer baking times, you can switch the oven off about 10 minutes before the end
of the baking time, in order to utilise the residual heat.
Unless otherwise stated, the values given in the tables assume that cooking is started
with the oven cold.

13Uses, Tables and Tips
Baking table
Type of baking Ovenfunction Shelf
position
Temperature
°C
Time
Hours
mins.
Baking in tins
Ring cake or brioche Fan-assisted
circulation
1150-160 0:50-1:10
Madeira cake/Fruitcakes Fan-assisted
circulation
1140-160 1:10-1:30
Sponge cake Fan-assisted
circulation
1140 0:25-0:40
Sponge cake Conventional 1160 0:25-0:40
Flan base - short pastry Conventional 3180-200 0:10-0:25
Flan base - sponge mixture Fan-assisted
circulation
3150-170 0:20-0:25
Apple pie Conventional 1170-190 0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set)
Fan-assisted
circulation
1160 1:10-1:30
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional 1180 1:10-1:30
Savoury flan (e. g. quiche lor-
raine)
Conventional 1180-200 0:30-1:10
Cheesecake Conventional 1170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3170-190 0:30-0:40
Christmas stollen Conventional 3160-1801) 0:40-1:00
Bread (rye bread)
-first of all
-then
Conventional 1
2501)
160-180
0:20
0:30-1:00
Cream puffs/Eclairs Fan-assisted
circulation
3160-1701) 0:15-0:30
Swiss roll Conventional 3180-2001) 0:10-0:20
Cake with crumble topping(dry) Fan-assisted
circulation
3150-160 0:20-0:40
Buttered almond cake/
sugar cakes
Conventional 3190-2101) 0:15-0:30
Fruit flans (made with yeast
dough/sponge mixture)
Fan-assisted
circulation
3150 0:35-0:50
Fruit flans (made with yeast
dough/sponge mixture)
Conventional 3170 0:35-0:50

Uses, Tables and Tips14
Fruit flans made with short
pastry
Conventional 3170-190 0:40-1:20
Yeast cakes with delicate top-
pings(e.g.quark,cream,
vanilla cream)
Conventional 3160-180 0:40-1:20
Pizza (with a lot of topping) Conventional 1190-2101) 0:30-1:00
Pizza (thin crust) Conventional 1230-2501) 0:10-0:25
Unleavened bread Conventional 1250-270 0:08-0:15
Tarts (CH) Conventional 1200-220 0:35-0:50
Biscuits
Short pastry biscuits Fan-assisted
circulation
3150-160 0:06-0:20
Short pastry biscuits Fan-assisted
circulation
1 / 3 150-160 0:06-0:20
Viennese whirls Fan-assisted
circulation
3140 0:20-0:30
Viennese whirls Fan-assisted
circulation
1 / 3 140 0:25-0:40
Viennese whirls Conventional 31601) 0:20-0:30
Biscuits made with sponge
mixture
Fan-assisted
circulation
3150-160 0:15-0:20
Biscuits made with sponge
mixture
Fan-assisted
circulation
1 / 3 150-160 0:15-0:20
Pastries made with egg white,
meringues
Fan-assisted
circulation
380-100 2:00-2:30
Macaroons Fan-assisted
circulation
3100-120 0:30-0:60
Biscuits made with yeast
dough
Fan-assisted
circulation
3150-160 0:20-0:40
Puff pastries Fan-assisted
circulation
3170-1801) 0:20-0:30
Rolls Fan-assisted
circulation
31601) 0:20-0:35
Rolls Conventional 31801) 0:20-0:35
Small cakes (20per tray) Fan-assisted
circulation
31401) 0:20-0:30
Type of baking Ovenfunction Shelf
position
Temperature
°C
Time
Hours
mins.

15Uses, Tables and Tips
Tips on baking
Bakes and gratins table
Small cakes (20per tray) Fan-assisted
circulation
1 / 4 1401) 0:25-0:40
Small cakes (20per tray) Conventional 31701) 0:20-0:30
1) Pre-heat the oven
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,
especially if using mixing ma-
chines
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 set-
ting
Dish Oven function Shelf
position
Temperature
°C
Time
Hours mins.
Pasta bake Conventional 1180-200 0:45-1:00
Lasagne Conventional 1180-200 0:25-0:40
Vegetables au gratin1) Rothitherm 1160-170 0:15-0:30
Baguettes topped with
melted cheese1) Rothitherm 1160-170 0:15-0:30
Sweet bakes Conventional 1180-200 0:40-0:60
Type of baking Ovenfunction Shelf
position
Temperature
°C
Time
Hours
mins.

Uses, Tables and Tips16
Frozen ready meals table
Roasting
Oven function: Conventional or Rothitherm
Ovenware for roasting
•Any heat-resistant ovenware is suitable to use for roasting. (Please read the manufac-
turer'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 table is for guidance only.
•We recommend cooking meat and fish weighing 1kg or more in the oven.
•To prevent meat juices or fat from burning 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 residual heat.
Fish bakes Conventional 1180-200 0:30-1:00
Stuffed vegetables Rothitherm 1160-170 0:30-1:00
1) Pre-heat the oven
Food to be
cooked Oven function Shelf position
Temperature
°C Time
Frozen pizza Conventional 3
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
tions
Chips1)
(300-600 g)
1) Comments: Turn chips 2 or 3 times during cooking
Rothitherm 3200-220
as per manufac-
turer’s instruc-
tions
Baguettes Conventional 3
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
tions
Fruit flans Conventional 3
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
tions
Dish Oven function Shelf
position
Temperature
°C
Time
Hours mins.

17Uses, Tables and Tips
Roasting table
Type of meat Quantity Ovenfunction Shelf
position
Tempera-
ture
°C
Time
Hours mins.
Beef
Pot roast 1-1.5 kg Conventional 1200-250 2:00-2:30
Roast beef or fillet per cm. of
thickness
- rare per cm.
of thickness Rothitherm 1190-2001) 0:05-0:06
- medium per cm.
of thickness Rothitherm 1180-190 0:06-0:08
- well done per cm.
of thickness Rothitherm 1170-180 0:08-0:10
Pork
Shoulder, neck, ham
joint 1-1.5 kg Rothitherm 1160-180 1:30-2:00
Chop, spare rib 1-1.5 kg Rothitherm 1170-180 1:00-1:30
Meat loaf 750 g-1 kg Rothitherm 1160-170 0:45-1:00
Porkknuckle (pre-
cooked) 750 g-1 kg Rothitherm 1150-170 1:30-2:00
Veal
Roast veal 1 kg Rothitherm 1160-180 1:30-2:00
Knuckle of veal 1.5-2 kg Rothitherm 1160-180 2:00-2:30
Lamb
Leg of lamb, roast
lamb 1-1.5 kg Rothitherm 1150-170 1:15-2:00
Saddle of lamb 1-1.5 kg Rothitherm 1160-180 1:00-1:30
Game
Saddle of hare, leg of
hare up to 1 kg Conventional 3220-2501) 0:25-0:40
Saddle of venison 1.5-2 kg Conventional 1210-220 1:15-1:45
Haunch of venison 1.5-2 kg Conventional 1200-210 1:30-2:15
Poultry
Poultry portions 200-250g
each Rothitherm 1200-220 0:35-0:50
Half chicken 400-500g
each Rothitherm 1190-210 0:35-0:50
Chicken, poulard 1-1.5 kg Rothitherm 1190-210 0:45-1:15
Duck 1.5-2 kg Rothitherm 1180-200 1:15-1:45

Uses, Tables and Tips18
Grill sizes
Oven function: Single 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 recommended 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.
Grilling table
Goose 3.5-5 kg Rothitherm 1160-180 2:30-3:30
Turkey 2.5-3.5 kg Rothitherm 1160-180 1:45-2:30
Turkey 4-6 kg Rothitherm 1140-160 2:30-4:00
Fish (steamed)
Whole fish 1-1.5 kg Conventional 1210-220 0:45-1:15
1) Pre-heat the oven
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.
Toast1)
1) Do not pre-heat
34-6 mins. 3-5 mins.
Toast with topping 36-8 mins. ---
Type of meat Quantity Ovenfunction Shelf
position
Tempera-
ture
°C
Time
Hours mins.

19Uses, Tables and Tips
Defrosting
Oven function: Defrost (no temperature 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 defrosting
time.
•For defrosting, place the shelf in the 1st oven level from the bottom.
Defrosting table
Drying
Oven function: Fan-assisted circulation
•Use oven shelves covered with greaseproof 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.
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
Turn halfway through
Meat, 1000 g 100-140 20-30 Turn halfway through
Meat, 500 g 90-120 20-30 Turn halfway through
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 ---
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

Uses, Tables and Tips20
Making preserves
Oven function: Base 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 pro-
duced 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.
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
Preserve Temperature
in°C
Cooking time until
simmering
in mins.
Continue to cook
at 100°C
in mins.
Soft fruit
Strawberries, blueberries,
raspberries, 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
Carrots1)
1) Leave standing in oven when switched off
160-170 50-60 5-10
Cucumbers 160-170 50-60 ---
Mixed pickles 160-170 50-60 15
Kohlrabi, peas, asparagus 160-170 50-60 15-20
Food to be dried Temperature in
°C
Oven level Time in hours
(Guideline)
1 level 2 levels