Miele H2566BP - Drying Food

Drying food
71
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.
 Prepare the food for drying
– Peel and core apples, and cut into
slices 0.5cm 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
produce 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
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.
 Store in sealed glass jars or tins.