Further applications
75
Drying food
Drying is a traditional method of pre-
serving fruit, certain vegetables and
herbs.
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 thick
wedges.
– Peel and slice bananas.
– Clean mushrooms and cut them in
half or slice them.
– Remove parsley and dill from the
stem.
Distribute the food evenly over the
universal tray.
Use the Gourmet perforated baking
tray, if you have one.
Select Fan plus or Conventional
heat.
Select a temperature of 80–100°C.
Place the universal tray on shelf level
2.
With Fan plus you can dry pro-
duce on levels 1+3 at the same time.
Food
[min]
Fruit 120–480
Vegetables 180–480
Herbs 50–60
Function / Drying time
Fan plus / Conventional heat
Reduce the temperature if condensa-
tion 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.
Store in sealed glass jars or tins.
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