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Note: Baking times can not be reduced by using higher
temperatures. Cakes or baked items would only be
cooked on the outside, but would not be cooked
completely in the middle.
Type of heating used:
ʋ Hotair Eco
Drying
With 4D hot air, you can dry foods with outstanding
results. With this type of preserving, flavourings are
concentrated by the dehydration.
Only use unblemished 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 dry it.
If necessary, cut it into equal chunks or thin slices.
Place unpeeled fruit onto the dish 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 off 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:
ʋ 1 wire rack: Level 2
ʋ 2 wire racks: Level 3+1
Turn very juicy fruit and vegetables several times. After
drying, remove the dried products from the paper
immediately.
Recommended setting values
In the table, you can find settings for drying various
foodstuffs. The 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. Setting ranges are indicated for this reason.
If you wish to dry additional foodstuffs, you should use
similar foodstuffs in the table as a reference.
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
Baking
Victoria sponge cake 2x Ø20 cm tins 1 170-180 30-40
Light fruit cake high Ø20 cm tin 1 150-170 70-90
Rich Fruit Cake high Ø23 cm tin 1 140-160 120-180
Fruit crumble flat glass dish 1 160-180 40-60
Sponge cake (fatless), 3 eggs springform cake tin, Ø26 cm 1 160-170 25-35
Swiss Roll swiss roll tin 1 180-200 10-20
Tart plate Ø20 cm or pie tin 1 170-190 55-70
Quiche quiche tin (dark coated) 1 190-210 35-45
(White) Bread loaf tin (1x 900 g or 2x 450 g) 1 190-200 45-55
Scones baking tray 1 190-210 15-20
Biscuits baking tray 2 140-160 15-30
Jam tarts 12-cup-tin 1 170-190 15-30
Soufflé 1,2 L-soufflé dish 1 160-170 40-50
Pie rectangular pie tin 1 190-210 40-55
Jacket potatoes baking tray 2 150-170 60-90
Meat
Beef, slow roast joint wire rack 1 130-140 40+40
Casserole
Diced meat (beef, pork, lamb) cookware, covered 1 140 40+80
Braising steak cookware, covered 1 140 45+80
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