31
SETTING OVEN CONTROLS
Dehydrate
For best results when dehydrating food use the Air
Fry tray which allows air to circulate all around the
food for faster preservation.
Tips
•
Always use clean equipment and utensils.
•
Keep meat and poultry refrigerated -- 40°F
(4°C) or slightly below -- before dehydrating.
•
Cut food in evenly sized pieces. Slices should
be even and ¼ to ½ inch thick. This will ensure
all pieces are dehydrated at same time.
•
Use good quality fruits, vegetables, and meats.
Overripe or bruised fruits and vegetables may
turn black while dehydrating.
•
Use lean cuts of meat or trim off excess fat.
•
Use a paper towel to dry meat before dehydrat-
ing.
•
Store dehydrated foods in airtight containers.
If moisture appears in containers, the food was
not dehydrated properly.
•
Follow USDA recommendation when dehydrat-
ing.
To set Dehydrate:
1. Arrange food in a single layer on the Air Fry
tray.
2. Touch
Oven Modes
and scroll to
Slow Cook
,
then choose
Dehydrate
from the sub-menu.
3. Set dehydrate temperature (between 95°F
-170°F).
4. Touch
START
.
5. Press
ON/OFF
to end cooking and return dis-
play to show the time of day.
NOTE
Check food for doneness. If any moisture is pres-
ent, allow food to dehydrate longer.
Bread Proof
Bread proofi ng creates the best conditions for
yeast to multiply and cause your dough to rise.
1. Touch
Oven Modes
and scroll to
Slow Cook
,
then choose
Bread Proof
from the sub-menu.
2. Touch
Bread Proof
: Shows
Bread Proof 100°F
(38°C).
3. Touch
START.
NOTE
Check often to prevent over-proofi ng.
Table 4: Dehydration Temp and Time Suggestions
Food
Temperature
Hours
Food
Temperature
Hours
Herbs, fl owers
95°F - 35°C
6-10
Citrus Peel 8 – 15 hours
135°F - 57°C
8-15
Vegetables
Tomatoes
Peppers
Mushrooms
125°F - 52°C
8–20
6-12
6-12
Fruit
Apples
Bananas
Strawberries
Peaches
145°F - 63°C
5-7
8-20
8-20
12-18
Meat
165°F - 74°C
6-18
Fish
145°F - 63°C
8-12
Root Vegetables
Carrots
Potatoes
165°F - 74°C
6-10
10-15
Fruit Rolls/Leather
165°F - 74°C
8-18
Nuts and Seeds
150°F - 66°C
8-20
