Bedienungsanleitung Gaggenau BO471210 (Seite 52 von 56) (Englisch)

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Drying

▯ Drying is a method of preserving food in which up

to 50% of the liquid contained in the food is

removed by exposing it to dry heat. This also makes

the flavour more intense.

▯ The thicker the food, the longer the drying process

lasts. The quickest way to dry food – which is also

the method that saves the most energy – is to cut it

into slices.

▯ Place the prepared food onto a wire rack or baking

tray covered with greaseproof paper. Turn the food

from time to time during the drying process.

▯ The duration depends on the thickness of the food

and on the natural level of moisture in the food, i.e.

tomatoes take longer to dry out than mushrooms.

▯ If you want to dry food in the oven on two levels at

the same time, use levels 1 and 3 (or 2 and 4).

Baking stone

▯ You will need a baking stone and heating element –

these are optional accessories.

▯ Whether you are baking crispy pizza or fresh bread,

with the baking stone, you will achieve results that

are comparable to, or even exceed, those that you

would get from a massive stone oven because you

are able to precisely control the baking

temperature.

▯ Depending on the size, you can place several

pizzas, bread rolls or other baked items on the

baking stone at once.

▯ You can bake several pizzas in succession. This may

increase the baking time per pizza by

approx. 1 - 3 minutes.

▯ We recommend that you use a core temperature

probe when baking bread. Insert the core

temperature probe at the thickest point in the pizza

base. The probe measures the temperature within

the baked items and switches the oven off once the

set core temperature has been reached.

▯ When dough is baked, it needs to be able to expand

without the surface breaking apart. This can be

achieved by pricking it several times with a fork or

by making a cut with a knife.

▯ The temperatures and times specified in the

cooking table are average values. In addition,

always follow the manufacturer's instructions for

pre-cooked and frozen products.

Dish Accessories Level Temperature

in °C

Heating

function

Cooking

time in

hours

Comments

Sliced mushrooms Wire rack +

greaseproof

paper

2 (3) 50 - 60 H / I 3 - 4

Apple rings Wire rack +

greaseproof

paper

2 (3) 50 - 70 H / I 5 - 8

Quartered tomatoes Wire rack +

greaseproof

paper

2 (3) 60 - 70 H / I 7 - 8 Core the tomatoes to avoid an extended

drying time.

Herbs Wire rack +

greaseproof

paper

2 (3) 50 - 60 H / I 1½ - 2 e.g. chives, parsley and sage

Dish Accessories Level Temperature

in °C

Heating

function

Cooking

time

in min.

Comments

Bread rolls, fresh

(50 g per roll)

Baking

stone

1 250 / 200* T 15 - 20

Flatbread Baking

stone

1 210 T 15 The cooking time depends on the size

and thickness of the flatbread

Foccacia Baking

stone

1 210 T 15 Top with various ingredients, e.g. herbs,

sea salt, olives, anchovies, onion, ham,

tomatoes or cheese.

Multigrain bread Baking

stone

1 175 T 45

* Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.

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