Put approximately 1/2 litre of water into the
baking tray to give sufficient moisture in the
oven.
When the liquid in the jars starts to simmer
(after approximately 35 - 60 minutes with
one-litre jars), stop the oven or decrease the
temperature to 100 °C (see the table).
Set the temperature to 160 - 170 °C.
SOFT FRUIT
(min)
Cooking time until
simmering
Strawberries / Blueber‐
ries / Raspberries / Ripe
gooseberries
35 - 45
STONE
FRUIT
(min)
Cooking time
until simmer‐
ing
(min)
Continue to
cook at
100 °C
Peaches / Quin‐
ces / Plums
35 - 45
10 - 15
VEG‐
ETABLES
(min)
Cooking time
until simmer‐
ing
(min)
Continue to
cook at
100 °C
Carrots
50 - 60
5 - 10
Cucumbers
50 - 60
-
Mixed pickles
50 - 60
5 - 10
Kohlrabi / Peas /
Asparagus
50 - 60
15 - 20
10.15 Dehydrating - True Fan
Cooking
Cover trays with grease proof paper or
baking parchment.
For a better result, stop the oven halfway
through the drying time, open the door and
let it cool down for one night to complete the
drying.
For 1 tray use the third shelf position.
For 2 trays use the first and fourth shelf
position.
VEGETA‐
BLES
(°C)
(h)
Beans
60 - 70
6 - 8
Peppers
60 - 70
5 - 6
Vegetables for soup
60 - 70
5 - 6
Mushrooms
50 - 60
6 - 8
Herbs
40 - 50
2 - 3
Set the temperature to 60 - 70 °C.
FRUIT
(h)
Plums
8 - 10
Apricots
8 - 10
Apple slices
6 - 8
Pears
6 - 9
10.16 Moist Fan Baking -
recommended accessories
Use the dark and non-reflective tins and
containers. They have better heat absorption
than the light colour and reflective dishes.
ENGLISH
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