51
Preserving
▯
If possible, cook food immediately after purchase or
harvesting. Longer storage decreases the vitamin
content and can cause spoilage.
▯
Only use fruit and vegetables in good condition.
▯
The oven is not suited for preserving meat.
▯
Check and clean the canning jars, rubber rings,
clamps, and springs carefully.
▯
Place the canning jars in a heat-resistant container
with water. Make sure that they do not touch. The
water level must reach at least three quarters of the
way up to the top of the contents of the jars.
▯
Open the cooking compartment door after the
cooking time has elapsed. Do not remove the
canning jars from the cooking compartment until
they have cooled down completely.
▯
Store the preserves in a cool, dark and dry place,
e.g. in a pantry. Once the jars have been opened,
use the contents up quickly and store in the
refrigerator.
Disinfecting
▯
Before canning, the jars should be disinfected in
the oven in order to prevent spoilage. Only this way
is it possible to store canned goods for a longer
time and outside the refrigerator.
▯
Disinfect empty jars at 212°F (100°C) hot air for at
least 20 minutes. The lids and seals for the jars can
be disinfected simultaneously in boiling water so
that they do not dry out in the dry heat in the oven.
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).
Dish
Accessories Level
Temperature
in °F (°C)
Type of
heating
Cooking time
in min.
Observations
Fruit
Wire rack
1 (2)
300 - 320
(150 - 160)
N
35 - 40
in closed canning jars
Vegetables
Wire rack
1 (2)
375 - 390
(190 - 200)
N
60 - 120
in closed canning jars
Dish
Accessories Level
Temperature
in °F (°C)
Type of
heating
Cooking time
in min.
Observations
Disinfecting
Wire rack
2 (3)
212 (100)
H
20 - 25
Canning jars, baby bottles
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 tomatoes Wire rack +
greaseproof paper
2 (3)
140 - 160
(60 - 70)
H
7 - 8
Remove the core from the tomatoes;
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
Summary of Contents for BO 451 611
Page 1: ...Gaggenau Use and care manual BO 450 451 611 Built in oven...
Page 55: ......
