Drying - Siemens HB.78.B series Instruction Manual

Tested for you in our cooking studio
en
Dish
Veal medallions, 4 cm thick
Saddle of lamb, boneless, 200 g each
Leg of lamb, boned, 1 kg, tied
* Preheat
Tips for slow cooking
Slow-cooking duck breast.
The slow-cooked meat is not as hot as
conventionally roasted meat.

Drying

You can achieve outstanding drying results with hot
air.With this type of preserving, flavours are
concentrated as a result of the dehydration.
Only use unblemished, fresh fruit, vegetables and herbs
and wash them thoroughly. Line the wire rack with
greaseproof paper or parchment paper. Drain the
excess water from the fruit and then dry it.
If necessary, cut it into equal chunks or thin slices.
Place unpeeled fruit onto the dish with the sliced
surfaces facing upwards. Ensure that neither fruit nor
mushrooms overlap on the wire rack.
Grate vegetables and then blanch them.Drain the
blanched vegetables thoroughly and spread 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:
1 wire rack: Position 3
■
2 wire racks: Positions 3 + 1
■
Turn very juicy fruit and vegetables several times. After
drying, remove the dried fruit and vegetables from the
paper immediately.
In the table, you will find settings for drying various
foodstuffs. The temperature and drying 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 flavour the dried food will retain.
For this reason, the table specifies setting ranges.
If you wish to dry food that is not listed in the table, you
should use similar foodstuffs in the table as a reference.
Fruit, vegetables and herbs
Pomes (apple rings, 3 mm thick, 200 g per wire rack)
Root vegetables (carrots), grated, blanched
Sliced mushrooms
Herbs, prepared
40
Accessories/cookware Shelf
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Place the cold duck breast into a pan and fry the skin side first. After slow cooking, grill for 3 to 5 minutes until
crispy.
So that the roasted meat does not cool so quickly, warm the plates and serve the sauces very hot.
Heating
position function
2
.
2
.
2
.
Accessories Heating
function
1-2 wire racks
:
1-2 wire racks
:
1-2 wire racks
:
1-2 wire racks
:
Searing time Tempera- Cooking
in mins ture in °C time in mins
4 80* 50-70
4 85* 30-70
6-8 95* 150-210
Tempera- Cooking time
ture in °C in hours
80 4-8
80 4-7
80 5-8
60 2-5