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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 the fruit
thoroughly.
If necessary, cut it into pieces of equal size or slice it
thinly. 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
excess water from the blanched vegetables and spread
them evenly on the wire rack.
Dry herbs on the stem. Spread the herbs out evenly and
slightly heaped on the wire rack.
Fruit, vegetables and herbs
Pomes (apple rings, 3 mm thick, 200 g per wire rack)
Root vegetables (carrots), grated, blanched
Sliced mushrooms
Herbs, washed
Prove dough
Your yeast dough will prove considerably more quickly
using this heating function than at room temperature
and will not dry out. Do not start the appliance if the
cooking compartment is not completely cool.
Always allow yeast dough to prove twice.Use the
settings indicated in the settings tables for the first and
second proving stages (dough fermentation stage and
final fermentation stage).
Dough fermentation
Place the dough into a heat-resistant bowl and place
this onto the wire rack. Use the settings indicated in the
table.
Do not open the appliance door while the dough is
proving, otherwise moisture will escape. Do not cover
the dough.
Dish
Yeast dough, light
Yeast dough, heavy and rich
* Heat up up to 50 °C with
%
Accessories
1-2 wire racks
1-2 wire racks
1-2 wire racks
1-2 wire racks
Accessories/cookware
Bowl
Universal pan or loaf tin
Bowl
Universal pan or loaf tin
Tested for you in our cooking studio
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 food 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. The longer you leave the food to
be dried, the better it will be preserved. The more thinly
you slice the food, the more quickly it will dry and the
more flavour it 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 the settings listed in the table for similar
food as reference.
Heating
function
<
<
<
<
Condensation builds up during the proving process,
which steams up the door panel. Wipe out the cooking
compartment after dough proving.Remove any
limescale with a little vinegar and wipe with clean water.
Final fermentation
Place your dough into the oven at the shelf position
indicated in the table.
If you want to preheat the oven, the final fermentation
stage takes place outside the appliance in a warm
place.
The temperature and proving time are dependent on
the type and quantity of the ingredients. For this reason,
the values indicated in the settings table are intended
as a guide only.
Shelf posi-
Heating
Step
tion
function
2
1.
^
2
2.
^
2
1.
^
2
2.
^
Temperature in
Cooking time in
°C
hours
80
4-8
80
4-7
80
5-8
60
2-5
Temperature
Cooking
in °C
time in
mins
-*
25-30
-*
10-20
-*
60-75
-*
45-60
en
29
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