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How it works en
39
26.4 Special cooking methods and other
applications
Information and recommended settings for special
cooking methods and other applications, e.g. slow
cooking or preserving.
Drying
You can achieve outstanding drying results for the food
using hot air. With this type of preserving, flavours are
concentrated as a result of the dehydration.
The temperature and drying time depend on the type,
moistness, ripeness and thickness of the food. The
longer you leave the food to be dried, the better it will
be preserved. The thinner you cut the slices, the
quicker the drying process will be and the more flavour
the dried food will retain. Settings ranges are specified
for this reason.
Preparation for drying
1.
Only use unblemished, fresh 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 then dry it.
2.
If required, cut the fruit into thin pieces or slices of
equal size. Place unpeeled fruit onto the dish with
the sliced surfaces facing upwards.
Ensure that neither fruit nor mushrooms overlap on
the wire rack.
3.
Grate vegetables and then blanch them. Drain the
excess water from the blanched vegetables and
spread them evenly on the wire rack.
4.
Dry herbs on the stem. Spread the herbs out evenly
and slightly heaped on the wire rack.
5.
Turn very juicy fruit and vegetables several times.
After drying, remove the dried fruit and vegetables
from the paper immediately.
Recommended settings
Drying
The table contains settings for drying various foodstuffs. If you want to dry food that is not listed in the table, you
should use similar foodstuffs in the table as a reference.
Note:
Use the following shelf positions for drying:
¡ 1 wire rack: Shelf position 3
¡ 2 wire racks: Shelf positions 3+1
Meal Accessory/cookware Shelf position Type of
heating
Temperat-
ure in°C
Cooking
time,
minutes
Pome fruit, e.g. apple rings, 3mm
thick, 200g per wire rack
Wire rack 3
3+1
80 4–8 hours
Root vegetables, e.g. carrots,
grated, blanched
Wire rack 3
3+1
80 4–7 hours
Mushrooms, sliced Wire rack 3
3+1
80 5–8 hours
Herbs, stalks removed Wire rack 3
3+1
60 2-5 hours
Preserving food
You can preserve fruit and vegetables by heating them
and sealing them in air-tight jars.
¡ Only use heat-resistant, clean, undamaged pre-
serving jars, rubber seals and clips.
¡ Only use fruit and vegetables which are in perfect
condition.
¡ Only use jars that are the same size and contain the
same food.
WARNING‒Risk of injury!
If the preserving process is not carried out correctly,
the preserving jars may crack.
▶ Make sure that you use the specified setting values.
▶ Use clean and undamaged preserving jars.
▶ Place no more than six ½litre or 1litre jars of food
in the oven at a time. Do not use jars that are larger
than this.
Preparing fruit or vegetables for preserving
1.
Thoroughly wash the fruit and vegetables.
2.
Prepare the fruit and vegetables, e.g. peel, remove
pips/stone and chop.
3.
Fill the glass up to approx. 2cm below the mouth.
4.
Fill the jars with hot liquid.
For one-litre jars, approx. 400ml of liquid is neces-
sary.
For fruit: Skimmed sugar solution
– Approx. 250g sugar for sweet fruit
– Approx. 500g sugar for sour fruit
For vegetables:
– Boiled water
5.
Wipe the rims of the jars. They must be clean.
6.
Place a damp rubber seal and a lid on each jar.
7.
Seal the jars with the clips.
Preserving fruit or vegetables
1.
Slide the universal pan into the cooking compart-
ment at shelf position 2.
2.
Once they have been prepared, place the jars into
the universal pan in such a way that they do not
touch one another.
3.
Pour 500ml hot water (approx. 80°C) into the uni-
versal pan.
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