Gaggenau BO451611 Utilizzo E Cura
52
Drying
▯
Drying is a preservation method with which,
through the feeding in of dry heat, up to 50% of
the liquid in food is removed. At the same time,
the flavor becomes more intense.
through the feeding in of dry heat, up to 50% of
the liquid in food is removed. At the same time,
the flavor becomes more intense.
▯
The thicker the food is, the longer the drying
process takes. Drying is the fastest and most
energy-saving method if you want to cut food into
slices.
process takes. Drying is the fastest and most
energy-saving method if you want to cut food into
slices.
▯
Place the prepared food on a roasting dish or tray
covered with greaseproof paper. During the
drying process, turn the food every now and then.
covered with greaseproof paper. During the
drying process, turn the food every now and then.
▯
The duration depends on the thickness of the
food and the natural moisture in the food since
drying tomatoes takes longer than drying
mushrooms.
food and the natural moisture in the food since
drying tomatoes takes longer than drying
mushrooms.
▯
If you would like to dry on two levels
simultaneously, use levels 1 and 3 (or 2 and 4).
simultaneously, use levels 1 and 3 (or 2 and 4).
Dish
Accessories Level
Temperature
in °F (°C)
in °F (°C)
Type of
heating
Cooking
time in
hours
time in
hours
Observations
Sliced mushrooms
Wire rack +
greaseproof
paper
greaseproof
paper
2 (3)
120 - 140
(50 - 60)
(50 - 60)
H
/
I
3 - 4
Apple rings
Wire rack +
greaseproof
paper
greaseproof
paper
2 (3)
120 - 160
(50 - 70)
(50 - 70)
H
/
I
5 - 8
Quartered tomatoes Wire rack +
greaseproof
paper
paper
2 (3)
140 - 160
(60 - 70)
(60 - 70)
H
/
I
7 - 8
Remove the core from the tomatoes;
otherwise the drying time is longer.
otherwise the drying time is longer.
Herbs
Wire rack +
greaseproof
paper
greaseproof
paper
2 (3)
120 - 140
(50 - 60)
(50 - 60)
H
/
I
1½ - 2
e.g. chives, parsley, sage