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en How it works
Topic
If you want to slow cook a
duck breast, proceed as
follows:
If you want to serve your
slow-cooked meat as hot
as possible, proceed as
follows:
Drying
You can achieve outstanding drying results for the food
using hot air. With this type of preserving, flavours are
concentrated as a result of the dehydration.
The temperature and drying time depend on the type,
moistness, ripeness and thickness of the food. The
longer you leave the food to be dried, the better it will
Recommended settings
Drying
The table contains settings for drying various foodstuffs. If you want to dry food that is not listed in the table, you
should use similar foodstuffs in the table as a reference.
Note:
Use the following shelf positions for drying:
¡ 1 wire rack: Shelf position 3
¡ 2 wire racks: Shelf positions 3 + 1
Meal
Pome fruit, e.g. apple rings, 3 mm
thick, 200 g per wire rack
Root vegetables, e.g. carrots,
grated, blanched
Mushrooms, sliced
Herbs, stalks removed
Proving dough
You can prove yeast dough more quickly in your appli-
ance than at room temperature.
Proving dough
Always allow yeast dough to prove in two steps: Once
in its entirety (dough fermentation) and a second time
in the baking tin (final fermentation).
Place the dough into a heat-resistant bowl.
1.
Place the bowl on the wire rack.
2.
40
Measure
¡ Place the cold duck
breast into a cold pan.
¡ Sear the skin side first.
¡ Slow cook the duck
breast.
¡ After slow cooking,
grill for 3 to 5 minutes
until crispy.
¡ Preheat the serving
plate.
¡ Make sure that the ac-
companying sauces
are very hot when you
serve them.
Accessory/cookware
Wire rack
Wire rack
Wire rack
Wire rack
be preserved. The thinner you cut the slices, the
quicker the drying process will be and the more flavour
the dried food will retain. Settings ranges are specified
for this reason.
Preparation for drying
Only use unblemished, fresh fruit, vegetables and
1.
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 required, cut the fruit into thin pieces or slices of
2.
equal size. 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
3.
excess water from the blanched vegetables and
spread them evenly on the wire rack.
Dry herbs on the stem. Spread the herbs out evenly
4.
and slightly heaped on the wire rack.
Turn very juicy fruit and vegetables several times.
5.
After drying, remove the dried fruit and vegetables
from the paper immediately.
Shelf position
Type of
heating
3
3+1
3
3+1
3
3+1
3
3+1
Use the recommended settings when configuring
3.
the appliance settings.
Only start operation when the cooking compartment
has fully cooled down.
Do not open the appliance door while the dough is
4.
proving, otherwise moisture will escape.
Continue processing the dough and mould it into
5.
the final shape for baking.
Place the dough into the cooking compartment at
6.
the specified shelf position.
Tip: If you want to preheat the oven, do not carry out
the final proving stage in the appliance.
Temperat-
Cooking
ure in °C
time,
minutes
80
4–8 hours
80
4–7 hours
80
5–8 hours
60
2-5 hours
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