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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.
Dish
Accessories Level
Sliced mushrooms
Wire rack +
greaseproof
paper
Apple rings
Wire rack +
greaseproof
paper
Quartered tomatoes Wire rack +
greaseproof
paper
Herbs
Wire rack +
greaseproof
paper
Baking stone
▯
You will need a baking stone and heating element –
these are optional accessories.
▯
Whether you are baking crispy pizza or fresh bread,
using the baking stone will produce results that are
comparable to (or even exceed) those you would
get from a large stone oven because you are able to
control the baking temperature precisely.
▯
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. 1 - 3
minutes.
Meal
Accessory/
ies
Bread rolls, fresh
Baking
(50 g each)
stone
Flatbread
Baking
stone
Foccacia
Baking
stone
Multigrain bread
Baking
stone
*
Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.
Temperature
Heating
in °C
function
2 (3)
50 - 60
2 (3)
50 - 70
2 (3)
60 - 70
2 (3)
50 - 60
Level
Tempera-
ture
heating
in °C
1
250 / 200*
1
210
1
210
1
175
▯
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).
Cooking time
Comments
in hours
H
3 - 4
H
5 - 8
H
7 - 8
Core the tomatoes to avoid an extended
drying time.
H
1½ - 2
e.g. chives, parsley and sage
▯
We recommend that you use a core temperature
probe when baking bread. Wait 10 - 15 minutes
after baking has begun before inserting the probe
into the thickest part of the bread. The sensor
measures the internal temperature of the baked
goods and switches the oven off when the set core
temperature has been reached.
▯
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 given in the cooking
table are guidelines. Always follow the
manufacturer's instructions for pre-cooked and
frozen products in addition to using this table.
Type of
Cooking
Comments
time
(mins)
T
15 - 20
T
15
The cooking time depends on the size and
thickness of the flatbread
T
15
Top with various ingredients, e.g. herbs, sea
salt, olives, anchovies, onion, ham, tomatoes
or cheese.
T
45
Tables and tips
en
49
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