Special applications
112
Drying
This programme is designed for
traditional style drying of food to
preserve it.
The temperature can be set between 80
and 100 °C.
It is important that fruit and vegetables
are ripe and not bruised before they are
dried.
Prepare the food for drying.
– Peel and core apples, and cut into
slices 0.5cm thick.
– Stone plums, if necessary.
– Peel, core and cut pears into wedges.
– Peel and slice bananas.
– Clean mushrooms, then either halve
or slice them.
– Remove parsley and dill from the
stem.
Distribute the food evenly over the
universal tray.
You can also use the Gourmet
perforated baking tray (if available).
Select Special applications.
Select Drying.
Alter the recommended temperature,
if necessary, and then set the
duration.
Follow the instructions in the display.
Food [min.]
Fruit 120–480
Vegetables 180–480
Herbs* 50–60
Drying time
* Because this programme uses the fan,
you should use Conventional Heat with
a temperature of 80–100°C for drying
herbs.
Reduce the temperature if
condensation begins to form in the
oven.
Danger of burning!
Wear oven gloves when removing
the dried food from the oven.
Allow the dried fruit or vegetables to
cool down after drying.
Dried fruit must be completely dry, but
also soft and elastic. Juice must not
escape when cut.
Store in sealed glass jars or tins.
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