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en Tables and tips
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. one to
three minutes.
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 3 - 4
Apple rings Wire rack +
greaseproof
paper
2 (3) 50 - 70 H 5 - 8
Quartered tomatoes Wire rack +
greaseproof
paper
2 (3) 60 - 70 H 7 - 8 Core the tomatoes to avoid an extended
drying time.
Herbs Wire rack +
greaseproof
paper
2 (3) 50 - 60 H 1½ - 2 e.g. chives, parsley and sage
Meal Accessory/
ies
Level Tempera-
ture
in °C
Type of
heating
Cooking
time
(mins)
Comments
Bread rolls, fresh
(50 g each)
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.
Multigrain bread Baking
stone
1 175 T 45
Sourdough bread Baking
stone
1 250 / 200* T 50 - 60
Olive and tomato
bread
Baking
stone
1 175 T 45
* Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.
46


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