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51
Slow Cooking Tips
Drying
With Convection Multi-Rack, you can dry foods with
outstanding results. With this type of preserving,
flavorings are concentrated by the dehydration.
Only use fruit, vegetables, and herbs that are in good
condition, and wash them thoroughly. Line the wire rack
with baking or parchment paper. Drain the excess water
from the fruit, then dry it.
Cut it into equal chunks or thin slices, if necessary. Place
unpeeled fruit onto the tray 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 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:
▯ 1 Wire rack: rack position 3
▯ 2 Wire racks: rack positions 3+1
Turn very juicy fruit and vegetables several times. After
drying, remove the dried fruit and vegetables from the
paper immediately.
Recommended Setting Values
In the table, you can find settings for drying various food
items. 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. For this reason, setting ranges
are indicated.
If you wish to dry additional food items, you should use
similar food items in the table as a reference.
Heating methods used:
< Convection Multi-Rack
Proofing Dough
You can proof yeast dough in your appliance more
quickly than at room temperature. Use the Bake mode.
Only start operation when the cooking compartment has
fully cooled down.
Always allow yeast dough to proof twice. Observe the
specifications in the settings tables for the 1st and 2nd
proofing processes (dough fermentation and final
fermentation).
Dough Fermentation
Use the settings indicated in the table and heat up the
appliance. Place the dough bowl on the wire rack.
Do not open the appliance door during the proofing
process, as moisture will escape. Cover the dough with a
damp cloth.
Final Fermentation
Place your pastry into the oven at the shelf position
indicated in the table.
If you want to preheat the oven, the final fermentation
takes place outside the appliance in a warm place.
Recommended Setting Values
Temperature and proving time are dependent on the type
and quantity of the ingredients. Therefore, the values in
the table are meant to be guide values only.
Heating methods used:
% Bake
Slow cook duck breast. Place the cold duck breast into a pan and sear the skin side first. After slow cooking,
grill for 3 to 5 minutes until crispy.
Slow-cooked meat is not as
hot as conventionally roasted
meat.
Warm the plates and serve the gravy very hot so that the roasted meat does not cool
as quickly.
Fruit, vegetables and herbs Accessories Heating
mode
Temperature in
°F (°C)
Cooking time in
hours
Apples (apple rings, 0.1 in (3 mm) thick,
per wire rack 0.5 lb (200 g))
1-2 wire racks
<
175 (80) 5-9
Stone fruit (plums) 1-2 wire racks
<
175 (80) 8-10
Root vegetables (carrots), grated, blanched 1-2 wire racks
<
175 (80) 5-8
Sliced mushrooms 1-2 wire racks
<
175 (80) 6-9
Herbs, washed 1-2 wire racks
<
175 (80) 2-6
Dish Accessories /
cookware
Rack
position
Heating
mode
Step Temperature in
°F (°C)
Cooking time
in mins.
Yeast dough, light Bowl 2
%
Dough
fermentation
95-105
(35-40)
25-30
Baking tray 2
%
Final
fermentation
95-105
(35-40)
10-20
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