Put approximately 1/2 litre of water into the
baking tray to give sufficient moisture in the
oven.
When the liquid in the jars starts to simmer
(after approximately 35 - 60 minutes with
one-litre jars), stop the oven or decrease the
temperature to 100 °C (see the table).
Set the temperature to 160 - 170 °C.
SOFT FRUIT
(min)
Cooking time until
simmering
Strawberries / Blueber‐
ries / Raspberries / Ripe
gooseberries
35 - 45
STONE
FRUIT (min)
Cooking time
until simmer‐
ing
(min)
Continue to
cook at
100 °C
Peaches / Quin‐
ces / Plums
35 - 45 10 - 15
VEG‐
ETABLES (min)
Cooking time
until simmer‐
ing
(min)
Continue to
cook at
100 °C
Carrots 50 - 60 5 - 10
Cucumbers 50 - 60 -
Mixed pickles 50 - 60 5 - 10
Kohlrabi / Peas /
Asparagus
50 - 60 15 - 20
10.15 Dehydrating - True Fan
Cooking
Cover trays with grease proof paper or
baking parchment.
For a better result, stop the oven halfway
through the drying time, open the door and
let it cool down for one night to complete the
drying.
For 1 tray use the third shelf position.
For 2 trays use the first and fourth shelf
position.
VEGETA‐
BLES (°C) (h)
Beans 60 - 70 6 - 8
Peppers 60 - 70 5 - 6
Vegetables for soup 60 - 70 5 - 6
Mushrooms 50 - 60 6 - 8
Herbs 40 - 50 2 - 3
Set the temperature to 60 - 70 °C.
FRUIT
(h)
Plums 8 - 10
Apricots 8 - 10
Apple slices 6 - 8
Pears 6 - 9
10.16 Moist Fan Baking -
recommended accessories
Use the dark and non-reflective tins and
containers. They have better heat absorption
than the light colour and reflective dishes.
ENGLISH 55
To Next Page
Loading...
