Gaggenau BOP 210 Instruction Manual - page 42
42
Drying
▯
Drying is a method of preserving food in which up
to 50% of the liquid contained in the food is
removed by exposing it to dry heat. This also
makes the flavour more intense.
▯
The thicker the food, the longer the drying
process lasts. The quickest way to dry food –
which is also the method that saves the most
energy – is to cut it into slices.
▯
Place the prepared food onto a wire rack or
baking tray covered with greaseproof paper. Turn
the food from time to time during the drying
process.
▯
The duration depends on the thickness of the
food and 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 at
the 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, with the baking stone, you will achieve
results that are comparable to, or even exceed,
those that you would get from a massive stone
oven because you are able to precisely control
the baking temperature.
▯
Depending on the size, you can place several
pizzas, bread rolls or other baked items on the
baking stone at once.
▯
You can bake several pizzas in succession. This
may increase the baking time per pizza by approx.
1 - 3 minutes.
▯
We recommend that you use a core temperature
probe when baking bread. Insert the core
temperature probe at the thickest point in the
pizza base. The probe measures the temperature
within the baked items and switches the oven off
once the set core temperature has been reached.
▯
When dough is baked, it needs to be able to
expand without the surface breaking apart. This
can be achieved by pricking it several times with a
fork or by making a cut with a knife.
▯
The temperatures and times specified in the
cooking table are average values. In addition,
always follow the manufacturer's instructions for
pre-cooked and frozen products.
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking
time in
hours
Comments
Sliced mushrooms
Wire rack +
greaseproof
paper
2 (3)
50 - 60
H / I 3 - 4
Apple rings
Wire rack +
greaseproof
paper
2 (3)
50 - 70
H / I 5 - 8
Quartered tomatoes Wire rack +
greaseproof
paper
2 (3)
60 - 70
H / I 7 - 8
Core the tomatoes to avoid an extended
drying time.
Herbs
Wire rack +
greaseproof
paper
2 (3)
50 - 60
H / I 1½ - 2
e.g. chives, parsley and sage
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking
time
in min.
Comments
Bread rolls, fresh
(50 g per roll)
Baking
stone
1
250 / 200*
T
15 - 20
Flatbread
Baking
stone
1
210
T
15
The cooking time depends on the size
and thickness of the flatbread
Foccacia
Baking
stone
1
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.