Dehydrate
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Dehydrating 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
dehydrated.
ĺ Prepare 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.
ĺ Distribute the food evenly over the
roasting pan.
ĺ Select Convection Bake έ or
Surround ή.
ĺ Select a temperature of 175-200°F
(80–100°C).
ĺ Place the roasting pan on shelf level
1.
When using Convection Bake έ
you can dehydrate on levels 1+2 at
the same time.
Food Approx. dehydration
time
Fruit 2–8 hours
Vegetables 3–8 hours
Herbs* 50–60 minutes
*
Use Surround ή when dehydrating
herbs.
ĺ Reduce the temperature if
condensation begins to form in the
oven.
ɘ Danger of burns!
Use pot holders when removing the
dehydrated food from the oven.
ĺ Allow 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.
ĺ Store in sealed glass jars or tins.
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