Gaggenau BOP 211 Instruction Manual

Also see for BOP 210: Instruction manual Instruction manual Instruction manual

Gaggenau BOP 211 Instruction Manual Manual pdf 42 page image

42Drying▯ Drying is a method of preserving food in which upto 50% of the liquid contained in the food isremoved by exposing it to dry heat. This alsomakes the flavour more intense.▯ The thicker the food, the longer the dryingprocess lasts. The quickest way to dry food –which is also the method that saves the mostenergy – is to cut it into slices.▯ Place the prepared food onto a wire rack orbaking tray covered with greaseproof paper. Turnthe food from time to time during the dryingprocess.▯ The duration depends on the thickness of thefood and on the natural level of moisture in thefood, i.e. tomatoes take longer to dry out thanmushrooms.▯ If you want to dry food in the oven on two levels atthe same time, use levels 1 and 3 (or 2 and 4).Baking stone▯ You will need a baking stone and heating element– these are optional accessories.▯ Whether you are baking crispy pizza or freshbread, with the baking stone, you will achieveresults that are comparable to, or even exceed,those that you would get from a massive stoneoven because you are able to precisely controlthe baking temperature.▯ Depending on the size, you can place severalpizzas, bread rolls or other baked items on thebaking stone at once.▯ You can bake several pizzas in succession. Thismay increase the baking time per pizza by approx.1 - 3 minutes.▯ We recommend that you use a core temperatureprobe when baking bread. Insert the coretemperature probe at the thickest point in thepizza base. The probe measures the temperaturewithin the baked items and switches the oven offonce the set core temperature has been reached.▯ When dough is baked, it needs to be able toexpand without the surface breaking apart. Thiscan be achieved by pricking it several times with afork or by making a cut with a knife.▯ The temperatures and times specified in thecooking table are average values. In addition,always follow the manufacturer's instructions forpre-cooked and frozen products.Dish Accessories Level Temperaturein °CHeatingfunctionCookingtime inhoursCommentsSliced mushrooms Wire rack +greaseproofpaper2 (3) 50 - 60 H / I 3 - 4Apple rings Wire rack +greaseproofpaper2 (3) 50 - 70 H / I 5 - 8Quartered tomatoes Wire rack +greaseproofpaper2 (3) 60 - 70 H / I 7 - 8 Core the tomatoes to avoid an extendeddrying time.Herbs Wire rack +greaseproofpaper2 (3) 50 - 60 H / I 1½ - 2 e.g. chives, parsley and sageDish Accessories Level Temperaturein °CHeatingfunctionCookingtimein min.CommentsBread rolls, fresh(50 g per roll)Bakingstone1 250 / 200* T 15 - 20Flatbread Bakingstone1 210 T 15 The cooking time depends on the sizeand thickness of the flatbreadFoccacia Bakingstone1 210 T 15 Top with various ingredients, e.g. herbs,sea salt, olives, anchovies, onion, ham,tomatoes or cheese.* Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.

/ 44

Related manuals for Gaggenau BOP 210