Gaggenau BX 481 112 Instruction Manual

Gaggenau BX 481 112 Instruction Manual Manual pdf 49 page image

49Tables and tips enDrying▯ 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 also makesthe flavour more intense.▯ The thicker the food, the longer the drying processlasts. The quickest way to dry food – which is alsothe method that saves the most energy – is to cut itinto slices.▯ Place the prepared food onto a wire rack or bakingtray covered with greaseproof paper. Turn the foodfrom time to time during the drying process.▯ The duration depends on the thickness of the foodand on the natural level of moisture in the food, i.e.tomatoes take longer to dry out than mushrooms.▯ 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 fresh bread,using the baking stone will produce results that arecomparable to (or even exceed) those you wouldget from a large stone oven because you are able tocontrol the baking temperature precisely.▯ 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. This mayincrease the baking time per pizza by approx. 1 - 3minutes.▯ We recommend that you use a core temperatureprobe when baking bread. Wait 10 - 15 minutesafter baking has begun before inserting the probeinto the thickest part of the bread. The sensormeasures the internal temperature of the bakedgoods and switches the oven off when the set coretemperature has been reached.▯ When dough is baked, it needs to be able to expandwithout the surface breaking apart. This can beachieved by pricking it several times with a fork orby making a cut with a knife.▯ The temperatures and times given in the cookingtable are guidelines. Always follow themanufacturer's instructions for pre-cooked andfrozen products in addition to using this table.Dish Accessories Level Temperaturein °CHeatingfunctionCooking timein hoursCommentsSliced mushrooms Wire rack +greaseproofpaper2 (3) 50 - 60 H 3 - 4Apple rings Wire rack +greaseproofpaper2 (3) 50 - 70 H 5 - 8Quartered tomatoes Wire rack +greaseproofpaper2 (3) 60 - 70 H 7 - 8 Core the tomatoes to avoid an extendeddrying time.Herbs Wire rack +greaseproofpaper2 (3) 50 - 60 H 1½ - 2 e.g. chives, parsley and sageMeal Accessory/iesLevel Tempera-turein °CType ofheatingCookingtime(mins)CommentsBread rolls, fresh(50 g each)Bakingstone1 250 / 200* T 15 - 20Flatbread Bakingstone1 210 T 15 The cooking time depends on the size andthickness of the flatbreadFoccacia Bakingstone1 210 T 15 Top with various ingredients, e.g. herbs, seasalt, olives, anchovies, onion, ham, tomatoesor cheese.Multigrain bread Bakingstone1 175 T 45* Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.

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