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Tables and tips
Drying
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Drying is a preservation method with which, through
the feeding in of dry heat, up to 50% of the liquid in
food is removed. At the same time, the flavor becomes
more intense.
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The thicker the food is, the longer the drying process
takes. Drying is the fastest and most energy-saving
method if you want to cut food into slices.
Dish
Accessories
Sliced mushrooms Wire rack +
greaseproof
paper
Apple rings
Wire rack +
greaseproof
paper
Quartered toma-
Wire rack +
toes
greaseproof
paper
Herbs
Wire rack +
greaseproof
paper
Baking stone
You will need a baking stone and heating element –
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these are optional accessories.
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Whether you are baking crispy pizza or fresh bread,
with the baking stone, you will achieve results that are
comparable to, or even exceed, those that you would
get from a massive stone oven because you are able
to precisely control the baking temperature.
Depending on the size, you can also place several
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pizzas, rolls or other baked goods on the baking stone
at the same time.
You can bake several pizzas in succession. This may
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increase the baking time per pizza by approx. 1 -
3 minutes.
Dish
Accessories Level
Rolls, fresh
Baking stone 1
(1.7 oz /50 g
each)
Flatbread
Baking stone 1
* Pre-heat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.
62
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Level Temperature
Type of
in °F (°C)
heating
2 (3)
120 - 140
(50 - 60)
2 (3)
120 - 160
(50 - 70)
2 (3)
140 - 160
(60 - 70)
2 (3)
120 - 140
(50 - 60)
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Temperature
Type of
in °F (°C)
heating
480/390*
(250/200*)
140 (210)
Place the prepared food on a roasting dish or tray
covered with greaseproof paper. During the drying
process, turn the food every now and then.
The duration depends on the thickness of the food
and the natural moisture in the food since drying
tomatoes takes longer than drying mushrooms.
If you would like to dry on two levels simultaneously,
use levels 1 and 3 (or 2 and 4).
Cooking
Observations
time in hours
H
3 - 4
H
5 - 8
H
7 - 8
Remove the core from the toma-
toes; otherwise the drying time
is longer.
H
1½ - 2
e.g. chives, parsley, sage
When baking bread, we recommend that you use the
core temperature sensor. Wait 10 - 15 minutes after
baking has begun before inserting the core
temperature sensor 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 guideline values. Always follow the manufacturer's
instructions for pre-cooked and frozen products.
Cooking
Comments
time
in min.
T
15–20
T
15
Cooking time depends on the size
and thickness of the flatbread
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