Drying - Bosch 500 Series Use And Care Manual

Dish
Lamb
Saddles of lamb, boneless,
1/2 in (200 g) each
Leg of lamb, boned, medium,
2.5 in (1 kg) tied
* preheat
Slow Cooking Tips
Slow cook duck breast.
Slow-cooked meat is not as
hot as conventionally roasted
meat.

Drying

With Convection Multi-Rack, you can dry foods with
outstanding results. With this type of preserving,
flavorings are concentrated by the dehydration.
Only use fruit, vegetables, and herbs that are in good
condition, and wash them thoroughly. Line the wire rack
with baking or parchment paper. Drain the excess water
from the fruit, then dry it.
Cut it into equal chunks or thin slices, if necessary. Place
unpeeled fruit onto the tray with the sliced surfaces
facing upwards. Ensure that neither fruit nor mushrooms
overlap on the wire rack.
Grate vegetables and then blanch them. Allow the
blanched vegetables to drain and distribute them evenly
on the wire rack.
Dry herbs on the stem. Position the herbs evenly and
slightly heaped on the wire rack.
Use the following shelf positions for drying:
Fruit, vegetables and herbs
Apples (apple rings, 0.1 in (3 mm) thick,
per wire rack 0.5 lb (200 g))
Stone fruit (plums)
Root vegetables (carrots), grated, blanched
Sliced mushrooms
Herbs, washed
Cookware
Cookware, uncovered 2
Cookware, uncovered 2
Place the cold duck breast into a pan and sear the skin side first. After slow cooking,
grill for 3 to 5 minutes until crispy.
Warm the plates and serve the gravy very hot so that the roasted meat does not cool
as quickly.
Rack Heating Searing time
position mode in mins.
. 5-7
. 6-8
1 Wire rack: rack position 3
▯
2 Wire racks: rack positions 3+1
▯
Turn very juicy fruit and vegetables several times. After
drying, remove the dried fruit and vegetables from the
paper immediately.
Recommended Setting Values
In the table, you can find settings for drying various food
items. Temperature and cooking time are dependent on
the type, moisture, ripeness, and thickness of the food to
be dried. The longer you leave the food to be dried, the
better it will be preserved. The thinner the slices are, the
quicker the drying process will be and the more aromatic
the dried food will remain. For this reason, setting ranges
are indicated.
If you wish to dry additional food items, you should use
similar food items in the table as a reference.
Heating methods used:
<
Convection Multi-Rack
Accessories Heating
mode
1-2 wire racks <
1-2 wire racks <
1-2 wire racks <
1-2 wire racks
<
1-2 wire racks <
Temperature Cooking
in ° F (°C) time in
mins.
175 (80)* 120-180
175 (80)* 150-210
Temperature in Cooking
°F (°C) time in
hours
175 (80) 5-9
175 (80) 8-10
175 (80) 5-8
175 (80) 6-9
175 (80) 2-6
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