Drying is a traditional method of
preserving fruit, certain vegetables and
herbs.
It is important that fruit and vegetables
are ripe and not bruised before they are
dried.
^
To prepare food for drying:
–
Peel and core apples, and cut into
slices 0.5 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.
^ Distribute the food evenly over the
universal tray.
You can also use the Gourmet
perforated baking tray (if available).
^
Select Fan Plus U or Conventional
Heat V.
^
Select a temperature of 80–100 °C.
^
Place the universal tray on shelf level
2.
If you are using Fan Plus U, you can
dry produce on levels 1+3 at the
same time.
Food +
Fruit 2–8 hours
Vegetables 3–8 hours
Herbs* 50–60 minutes
+ Drying time
* Use Conventional Heat V 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.
Drying food
69
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