Dehydrate
66
Dehydrating is a traditional method of
pr
eserving fruit, certain vegetables and
herbs.
It is important that fruit and vegetables
ar
e ripe and not bruised before they are
dehydrated.
P
repare the food for dehydrating.
– Peel and core apples, and cut into
slices 1/4" (.5 cm) thick.
– Core 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.
Distri
bute the food evenly over the
roasting pan.
Selec
t Conv Bake (Convection Bake)
or Surround.
Selec
t a temperature of 175-210°F
(80–100°C).
Place the universal tray on shelf level
3.
When using Conv Bake (Convection
Bake) you can dehydrate on levels
1+3 at the same time.
Food Dehydrating time
Fruit 2–8 hours
Vegetables 3–8 hours
Herbs* 50–60 minutes
*
Use
Surround when dehydrating herbs.
Reduce the t
emperature if
condensation begins to form in the
oven.
Danger of burns!
U
se pot holders when removing the
dehydrated food from the oven.
Allo
w the fruit or vegetables to cool
down after dehydrating.
Dried fruit must be completely dry, but
also soft and elastic. Juice should not
escape when cut.
S
tore in sealed glass jars or tins.
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