Bedienungsanleitung Gaggenau BOP211930 (Seite 46 von 48) (Englisch)

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en Tables and tips

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. one to

three minutes.

▯ 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 3 - 4

Apple rings Wire rack +

greaseproof

paper

2 (3) 50 - 70 H 5 - 8

Quartered tomatoes Wire rack +

greaseproof

paper

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

drying time.

Herbs Wire rack +

greaseproof

paper

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

Meal Accessory/

ies

Level Tempera-

ture

in °C

Type of

heating

Cooking

time

(mins)

Comments

Bread rolls, fresh

(50 g each)

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

Sourdough bread Baking

stone

1 250 / 200* T 50 - 60

Olive and tomato

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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