Bedienungsanleitung Gaggenau BOP251132 (Seite 52 von 56) (Englisch)

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en Tables and tips

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.

Disinfecting

▯Before you begin preserving the food, the glasses

should be disinfected in the oven to prevent the

food from spoiling. This is the only way to ensure

that preserves keep for a relatively long time and

can be stored outside of the refrigerator.

▯Disinfect the empty jars at 100°C for at least

20minutes in the "Hot air" (fan-oven) setting. The

lids and rubber preserving seals for the jars can be

disinfected at the same time in boiling water to

avoid them drying out in the dry heat of the oven.

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).

Dish Accessories Level Temperature

in °C

Heating

function

Cooking

time in min.

Comments

Fruit Wire rack 1(2) 150- 160 N35- 40 In sealed jars

Vegetables Wire rack 1(2) 190- 200 N60- 120 In sealed jars

Dish Accessories Level Temperature

in °C

Heating

function

Cooking

time in min.

Comments

Disinfecting Wire rack 2(3) 100 H20- 25 Preserving jars, baby bottles

Dish Accessories Level Temperature

in °C

Heating

function

Cooking time

in hours

Comments

Sliced mushrooms Wire rack +

greaseproof

paper

2(3) 50- 60 H3- 4

Apple rings Wire rack +

greaseproof

paper

2(3) 50- 70 H5- 8

Quartered tomatoes Wire rack +

greaseproof

paper

2(3) 60- 70 H7- 8 Core the tomatoes to avoid an extended

drying time.

Herbs Wire rack +

greaseproof

paper

2(3) 50- 60 H1½ - 2 e.g. chives, parsley and sage

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