Further applications
74
Drying/dehydrating
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.
Prepare the food for drying.
– Peel and core apples, and cut into
slices ¼"/0.5cm thick.
– Stone 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 you have
one.
Select Convection Bake or
Surround.
Select a temperature of
175-210°F/80–100°C.
Place the universal tray on shelf
level2.
If you are using Convection Bake,
you can dry produce on levels1+3 at
the same time.
Food
[min]
Fruit 120–480
Vegetables 180–480
Herbs 50–60
Function / Drying time
Convection Bake / Surround
Reduce the temperature if
condensation begins to form in the
oven.
Danger of burning!
Use oven gloves when removing the
food from the oven.
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.
Store in sealed glass jars or tins.
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