Gaggenau EB333111, User Manual And Installation Instructions

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en
How it works
48
Disinfecting
Food Accessory/
cookware Level Temperat-
ure in °C Type of
heating Cooking
time in
mins Comments
Disinfecting Wire rack 2 100 20-25 Preserving jars, baby bottles
22.14 Drying
Dry fruit, vegetables or herbs.
¡
Drying is a method of preserving food in which up
to 50% of the liquid contained in the food is re-
moved by exposing it to dry heat. This also makes
the flavour more intense.
¡
The thicker the food, the longer the drying process
takes. 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, e.g.
tomatoes take longer to dry out than mushrooms.
¡
If you want to dry food on 2 levels at the same time,
use levels 1 and 3 (or 2 and 4).
Drying
Food Accessory/
cookware Level Temperat-
ure in °C Type of
heating Cooking
time in
mins Comments
Apple, in rings Wire rack +
greaseproof pa-
per 2 70 6-8
Herbs Wire rack +
greaseproof pa-
per 2 60 1:30-2 E.g. chives, parsley and sage
Mushrooms,
sliced Wire rack +
greaseproof pa-
per 2 60 3-4
Tomatoes, in
eighths Wire rack +
greaseproof pa-
per 2 70 7-8 Core the tomatoes to avoid an
extended drying time.
22.15 Baking stone
Whether you are baking crispy pizza or fresh bread, us-
ing the baking stone will produce results that are com-
parable to (or even exceed) those you would get from
a large stone oven because you are able to control the
baking temperature precisely.
¡
You will need a baking stone and heating element –
these are special accessories.
¡
Depending on the size, you can place several piz-
zas, 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. After baking for 10-15
minutes, insert the core temperature probe into the
thickest part of the dough. 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 ex-
pand 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 cook-
ing table are average values. Always follow the man-
ufacturer's instructions for pre-cooked and frozen
products, too.