512309
46
Zoom out
Zoom in
Previous page
1/48
Next page
46
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


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Gaggenau BOP211130 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Gaggenau BOP211130 in the language / languages: English as an attachment in your email.

The manual is 1,38 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Gaggenau BOP211130

Gaggenau BOP211130 User Manual - German - 32 pages

Gaggenau BOP211130 User Manual - Dutch - 32 pages

Gaggenau BOP211130 User Manual - French - 48 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info