Bedienungsanleitung Gaggenau BOP220112 (Seite 45 von 48) (Englisch)

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Tables and tips

Desserts

▯ Oven-cooked desserts are very easy to prepare –

you just have to put it in the oven. This preparation

method is useful for relatively large quantities, for

example if you have guests.

▯ Oven-cooked desserts are generally eaten warm,

and are particularly enjoyable during the cooler

months.

Preserving

▯ Cook food as soon as possible after purchase or

after it has been harvested. Prolonged storage

reduces the vitamin content and means that food is

on the verge of fermenting.

▯ Only use fruit and vegetables that are in good

condition.

▯ The oven is not suitable for preserving meat.

▯ Carefully check and clean the preserving jars,

rubber sealing rings, clips and springs.

▯ Place the preserving jars in a heat-resistant vessel

containing water. Make sure that they do not touch.

The water level must reach at least three quarters of

the way up to the top of the contents of the jars.

▯ Once the cooking time has elapsed, open the

cooking compartment door. Do not remove the

preserving jars from the cooking compartment until

they have completely cooled down.

▯ Store the preserves in a cool, dark and dry place,

e.g. in a pantry. Once the jars have been opened,

consume the contents quickly and store in the

refrigerator.

Dish Accessories Level Temperature

in °C

Heating

function

Cooking

time in min.

Comments

Apple crumble Ovenproof

dish

2 (3) 200 H 35 - 40 Apple bake with a crumble topping; equally

delicious with berries or mirabelles.

2 (3) 200 O 25 - 30 For soft apple varieties.

2 (3) 200 M 25 - 30 For firm apple varieties.

Baked apple Ovenproof

dish

2 (3) 190 - 200 H 20 - 30 Recommendation: Use cooking apples,

e.g. Boskop. These are particularly well

suited for cooking and baking.

Summer version: Stuff with ricotta cheese,

lemon, honey, cardamom, vanilla and pine

nuts.

Compote Glass dish/

grill tray

2 (3) 160 - 180 H 30 - 40 e.g. apricots or a variety of berries

Do not add any liquid; stir thoroughly sev-

eral times. Refine with honey, fresh vanilla

or cinnamon.

2 (3) 200 N 30 - 40

Clafoutis Ovenproof

dish

2 (3) 190 H 30 - 35 French dessert: Traditionally made with

cherries; equally delicious with mirabelles

or berries.

2 (3) 200 I 55 No need to preheat; do not open appliance

door.

Sweet bake Ovenproof

dish

2 (3) 160 - 180 H 30 - 40 e.g. semolina, quark or rice pudding

Bread and butter

pudding, Kirschen-

michel (German

bread and butter

pudding with sour

cherries)

Ovenproof

dish

2 (3) 150 H 50 - 55 e.g. with cherries or apricots

Topfenpalat-

schinken (baked

sweet pancakes with

a quark filling)

Ovenproof

dish

2 (3) 180 - 190 H 8 - 10 Austrian speciality: Pancakes filled with

quark and raisins, topped with cream and

grilled.

Meringue Baking tray

+ grease-

proof paper

2 (3) 100 H 150 When dividing up the mixture, make sure

that the portions are spread as thinly as

possible so that the mixture dries out well.

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