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Note:
Baking times can not be reduced by using higher
temperatures. Cakes or baked items would only be
cooked on the outside, but would not be cooked
completely in the middle.
Type of heating used:
ʋ
Hotair Eco
Drying
With 4D hot air, you can dry foods with outstanding
results. With this type of preserving, flavourings are
concentrated by the dehydration.
Only use unblemished fruit, vegetables and herbs and
wash them thoroughly. Line the wire rack with
greaseproof paper or parchment paper. Drain the
excess water from the fruit and dry it.
If necessary, cut it into equal chunks or thin slices.
Place unpeeled fruit onto the dish with the sliced
surfaces facing upwards. Ensure that neither fruit nor
mushrooms overlap on the wire rack.
Grate vegetables and then blanch them. Allow the
blanched vegetables to drain off and distribute them
evenly on the wire rack.
Dry herbs on the stem. Position the herbs evenly and
slightly heaped on the wire rack.
Use the following shelf positions for drying:
ʋ
1 wire rack: Level 2
ʋ
2 wire racks: Level 3+1
Turn very juicy fruit and vegetables several times. After
drying, remove the dried products from the paper
immediately.
Recommended setting values
In the table, you can find settings for drying various
foodstuffs. The temperature and cooking time are
dependent on the type, moisture, ripeness and
thickness of the food to be dried. The longer you leave
the food to be dried, the better it will be preserved. The
thinner the slices are, the quicker the drying process
will be and the more aromatic the dried food will
remain. Setting ranges are indicated for this reason.
If you wish to dry additional foodstuffs, you should use
similar foodstuffs in the table as a reference.
Dish
Accessories/cookware
Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
Baking
Victoria sponge cake
2x Ø20 cm tins
1
170-180
30-40
Light fruit cake
high Ø20 cm tin
1
150-170
70-90
Rich Fruit Cake
high Ø23 cm tin
1
140-160
120-180
Fruit crumble
flat glass dish
1
160-180
40-60
Sponge cake (fatless), 3 eggs
springform cake tin, Ø26 cm
1
160-170
25-35
Swiss Roll
swiss roll tin
1
180-200
10-20
Tart
plate Ø20 cm or pie tin
1
170-190
55-70
Quiche
quiche tin (dark coated)
1
190-210
35-45
(White) Bread
loaf tin (1x 900 g or 2x 450 g)
1
190-200
45-55
Scones
baking tray
1
190-210
15-20
Biscuits
baking tray
2
140-160
15-30
Jam tarts
12-cup-tin
1
170-190
15-30
Soufflé
1,2 L-soufflé dish
1
160-170
40-50
Pie
rectangular pie tin
1
190-210
40-55
Jacket potatoes
baking tray
2
150-170
60-90
Meat
Beef, slow roast joint
wire rack
1
130-140
40+40
Casserole
Diced meat (beef, pork, lamb)
cookware, covered
1
140
40+80
Braising steak
cookware, covered
1
140
45+80