Getting the Most Out of Your Appliance
English 32
Dehydrate
The dehydrate mode dries with heat from a
third element behind the back wall of the oven.
The heat is circulated throughout the oven by
the convection fan. Use dehydrate to dry and/or
preserve foods such as fruits, vegetables and
herbs. This mode holds an optimum low tem-
perature (100° F - 160° F) while circulating the
heated air to slowly remove moisture. The oven
will stay on for 48 hours before shutting off
automatically.
For Best Results:
•
Dry most fruits and vegetables at 140° F. Dry herbs at 100° F. (Refer to the
Dehydrate Chart for examples).
•
Drying times vary depending on the moisture and sugar content of the food,
the size of the pieces, the amount being dried and the humidity in the air.
Check food at the minimum drying time.
•
Multiple
drying racks (not included) can be used simultaneously. Contact
your dealer to order drying racks.
•
Treat fruits with antioxidants to avoid discoloration.
•
Consult a food preservation book, county Cooperative Extension Office or
library for additional information.
a. Roasting times are approximate and may vary dependign on the shape of the meat.
b. Stuffed turkey required additonal roasting time. The minimum safe temperature for stuffing in poultry is 165°F.
Table 8: Dehydrate Chart
Food
Item
Preparation
Approx. Drying
Time* (hours)
Test for Doneness
Fruit
Apples
Bananas
Cherries
Orange peels/
slices
Pineapple rings
Strawberries
Dipped in 1/4 cup lemon juice and 2 cups
water; 1/4” slices
Dipped in 1/4 cup lemon juice and 2 cups
water; 1/4” slices
Wash, towel dry. Fresh cherries, remove pits.
1/4” slices of orange; orange part of skin thinly
peeled from oranges
Towel dried.
Wash and towel dry. Sliced 1/2” thick, skin
(outside) down on rack
11-15
10-15
10-15
Peels: 2-4
Slices: 12-16
Canned: 9-13
Fresh: 8-12
12-17
Slightly pliable
Soft, pliable
Pliable, leathery, chewable
Orange peel: dry and brittle.
Orange slices: skins are dry,
brittle, fruit is slightly moist
Soft and pliable
Dry and brittle
Vegetables
Peppers
Mushrooms
Tomatoes
Wash and towel dry. Remove membrane of
peppers, coarsely chopped about 1” pieces
Wash and towel dry. Cut stem end off. Cut
into 1/8” slices.
Wash and towel dry. Cut thin slices, 1/8” thick,
drain well.
16-20
7-12
16-23
Leathery with no moisture
inside
Tough and leathery, dry
Dry, brick red color
Herbs
Oregano, sage,
parsley, thyme,
fennel
Basil
Rinse and dry with paper towel
Use basil leaves 3 to 4 inches from top. Spray
with water, shake off moisture and pat dry.
Dry at 100°F for
3-5 hours
Dry at 100°F for
3-5 hours
Crisp and brittle
Crisp and brittle
