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Gaggenau BOP250112 Manual

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52
en Tables and tips
Preserving
▯Cook food as soon as possible after purchase or
after it has been harvested. Prolonged storage
reduces the vitamin content and means that food is
on the verge of fermenting.
▯Only use fruit and vegetables that are in good
condition.
▯The oven is not suitable for preserving meat.
▯Carefully check and clean the preserving jars,
rubber sealing rings, clips and springs.
▯Place the preserving jars in a heat-resistant vessel
containing 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.
▯Once the cooking time has elapsed, open the
cooking compartment door. Do not remove the
preserving jars from the cooking compartment until
they have completely cooled down.
▯Store the preserves in a cool, dark and dry place,
e.g. in a pantry. Once the jars have been opened,
consume the contents quickly and store in the
refrigerator.
Disinfecting
▯Before you begin preserving the food, the glasses
should be disinfected in the oven to prevent the
food from spoiling. This is the only way to ensure
that preserves keep for a relatively long time and
can be stored outside of the refrigerator.
▯Disinfect the empty jars at 100°C for at least
20minutes in the "Hot air" (fan-oven) setting. The
lids and rubber preserving seals for the jars can be
disinfected at the same time in boiling water to
avoid them drying out in the dry heat of the oven.
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 1and 3(or 2and 4).
Dish Accessories Level Temperature
in °C
Heating
function
Cooking
time in min.
Comments
Fruit Wire rack 1(2) 150- 160 N35- 40 In sealed jars
Vegetables Wire rack 1(2) 190- 200 N60- 120 In sealed jars
Dish Accessories Level Temperature
in °C
Heating
function
Cooking
time in min.
Comments
Disinfecting Wire rack 2(3) 100 H20- 25 Preserving jars, baby bottles
Dish Accessories Level Temperature
in °C
Heating
function
Cooking time
in hours
Comments
Sliced mushrooms Wire rack +
greaseproof
paper
2(3) 50- 60 H3- 4
Apple rings Wire rack +
greaseproof
paper
2(3) 50- 70 H5- 8
Quartered tomatoes Wire rack +
greaseproof
paper
2(3) 60- 70 H7- 8 Core the tomatoes to avoid an extended
drying time.
Herbs Wire rack +
greaseproof
paper
2(3) 50- 60 H1½ - 2 e.g. chives, parsley and sage
… 52 …


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Others manual(s) of Gaggenau BOP250112

Gaggenau BOP250112 User Manual - German - 56 pages

Gaggenau BOP250112 User Manual - Dutch - 60 pages

Gaggenau BOP250112 User Manual - French - 60 pages

Gaggenau BOP250112 Installation Guide - All languages - 28 pages


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