62
en-us
Tables and tips
Drying
▯
Drying is a preservation method with which, through
the feeding in of dry heat, up to 50% of the liquid in
food is removed. At the same time, the flavor becomes
more intense.
▯
The thicker the food is, the longer the drying process
takes. Drying is the fastest and most energy-saving
method if you want to cut food into slices.
▯
Place the prepared food on a roasting dish or tray
covered with greaseproof paper. During the drying
process, turn the food every now and then.
▯
The duration depends on the thickness of the food
and the natural moisture in the food since drying
tomatoes takes longer than drying mushrooms.
▯
If you would like to dry on two levels simultaneously,
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 also place several
pizzas, rolls or other baked goods on the baking stone
at the same time.
▯
You can bake several pizzas in succession. This may
increase the baking time per pizza by approx. 1
-
3
minutes.
▯
When baking bread, we recommend that you use the
core temperature sensor. Wait 10
- 15 minutes after
baking has begun before inserting the core
temperature sensor into the thickest part of the bread.
The sensor measures the internal temperature of the
baked goods and switches the oven off when 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 given in the cooking table
are guideline values. Always follow the manufacturer's
instructions for pre-cooked and frozen products.
Dish
Accessories
Level Temperature
in °F (°C)
Type of
heating
Cooking
time in hours
Observations
Sliced mushrooms Wire rack +
greaseproof
paper
2
(3)
120
- 140
(50
- 60)
H
3
- 4
Apple rings
Wire rack +
greaseproof
paper
2
(3)
120
- 160
(50
- 70)
H
5
- 8
Quartered toma-
toes
Wire rack +
greaseproof
paper
2
(3)
140
- 160
(60
- 70)
H
7
- 8
Remove the core from the toma-
toes; otherwise the drying time
is longer.
Herbs
Wire rack +
greaseproof
paper
2
(3)
120
- 140
(50
- 60)
H
1½ - 2
e.g. chives, parsley, sage
Dish
Accessories Level
Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Comments
Rolls, fresh
(1.7
oz /50
g
each)
Baking stone
1
480/390*
(250/200*)
T
15–20
Flatbread
Baking stone
1
140
(210)
T
15
Cooking time depends on the size
and thickness of the flatbread
* Pre-heat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.
Summary of Contents for BO 451 612
Page 1: ...DJJHQDX Use and care manual BO 450 451 612 Built in oven...
Page 65: ......
Page 66: ......
Page 67: ......
