Gaggenau BOP 220 Instruction Manual

Also see for BOP 220: Instruction manual Instruction manual Instruction manual Instruction manual

Gaggenau BOP 220 Instruction Manual Manual pdf 45 page image

45Tables and tips enDesserts▯ Oven-cooked desserts are very easy to prepare –you just have to put it in the oven. This preparationmethod is useful for relatively large quantities, forexample if you have guests.▯ Oven-cooked desserts are generally eaten warm,and are particularly enjoyable during the coolermonths.Preserving▯ Cook food as soon as possible after purchase orafter it has been harvested. Prolonged storagereduces the vitamin content and means that food ison the verge of fermenting.▯ Only use fruit and vegetables that are in goodcondition.▯ The oven is not suitable for preserving meat.▯ Carefully check and clean the preserving jars,rubber sealing rings, clips and springs.▯ Place the preserving jars in a heat-resistant vesselcontaining water. Make sure that they do not touch.The water level must reach at least three quarters ofthe way up to the top of the contents of the jars.▯ Once the cooking time has elapsed, open thecooking compartment door. Do not remove thepreserving jars from the cooking compartment untilthey have completely cooled down.▯ Store the preserves in a cool, dark and dry place,e.g. in a pantry. Once the jars have been opened,consume the contents quickly and store in therefrigerator.Dish Accessories Level Temperaturein °CHeatingfunctionCookingtime in min.CommentsApple crumble Ovenproofdish2 (3) 200 H 35 - 40 Apple bake with a crumble topping; equallydelicious with berries or mirabelles.2 (3) 200 O 25 - 30 For soft apple varieties.2 (3) 200 M 25 - 30 For firm apple varieties.Baked apple Ovenproofdish2 (3) 190 - 200 H 20 - 30 Recommendation: Use cooking apples,e.g. Boskop. These are particularly wellsuited for cooking and baking.Summer version: Stuff with ricotta cheese,lemon, honey, cardamom, vanilla and pinenuts.Compote Glass dish/grill tray2 (3) 160 - 180 H 30 - 40 e.g. apricots or a variety of berriesDo not add any liquid; stir thoroughly sev-eral times. Refine with honey, fresh vanillaor cinnamon.2 (3) 200 N 30 - 40Clafoutis Ovenproofdish2 (3) 190 H 30 - 35 French dessert: Traditionally made withcherries; equally delicious with mirabellesor berries.2 (3) 200 I 55 No need to preheat; do not open appliancedoor.Sweet bake Ovenproofdish2 (3) 160 - 180 H 30 - 40 e.g. semolina, quark or rice puddingBread and butterpudding, Kirschen-michel (Germanbread and butterpudding with sourcherries)Ovenproofdish2 (3) 150 H 50 - 55 e.g. with cherries or apricotsTopfenpalat-schinken (bakedsweet pancakes witha quark filling)Ovenproofdish2 (3) 180 - 190 H 8 - 10 Austrian speciality: Pancakes filled withquark and raisins, topped with cream andgrilled.Meringue Baking tray+ grease-proof paper2 (3) 100 H 150 When dividing up the mixture, make surethat the portions are spread as thinly aspossible so that the mixture dries out well.

/ 48

Related manuals for Gaggenau BOP 220