Further applications
54
Drying
Dehydrating or drying is a traditional
method of preserving fruit, certain ve-
getables and herbs.
It is important that fruit and vegetables
are ripe and not bruised before they are
dried.
Peel and core the food for drying, if
necessary, and cut it up.
Distribute the food for drying evenly
in a single layer according to size
over the wire rack or the universal
tray.
Tip: You can also use the gourmet per-
forated baking tray, if you have one.
Dry on a maximum of 2levels at the
same time.
Place the food for drying on shelf
levels1+3.
If using the wire rack and universal
tray, place the universal tray below
the wire rack.
Select Fan plus.
Alter the recommended temperature
and then set the drying time.
Turn the food for drying on the univer-
sal tray at regular intervals.
The drying times are longer for whole
or halved dried food.
Food for dry-
ing
[°C] [h]
Fruit 60–70 2–8
Vegetables 55–65 4–12
Mushrooms 45–50 5–10
Herbs* 30–35 4–8
Operating mode, Temperature,
Drying time, Fan plus, Conven-
tional heat
* Dry herbs only on the universal tray on shelf
level2 and use the Conventional
heatoperating mode, as the fan is
switched on in the Fan plusoperating mode.
Reduce the temperature if condensa-
tion begins to form in the oven com-
partment.
Removing the dried food
Risk of injury caused by hot sur-
faces.
The oven gets hot during operation.
You could burn yourself on the heat-
ing elements, oven compartment or
accessories.
Use oven gloves when removing
dried food from the oven.
Allow the dried fruit or vegetables to
cool down after drying.
Dried fruit needs to be completely dry,
but also soft and elastic. Juice should
not escape when cut.
Store dried food in sealed glass jars
or tins.
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