48
Drying
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Drying is a method of preserving food in which up
to 50% of the liquid contained in the food is
removed by exposing it to dry heat. This also
makes the flavour more intense.
▯
The thicker the food, the longer the drying
process lasts. The quickest way to dry food –
which is also the method that saves the most
energy – is to cut it into slices.
▯
Place the prepared food onto a wire rack or
baking tray covered with greaseproof paper. Turn
the food from time to time during the drying
process.
▯
The duration depends on the thickness of the
food and on the natural level of moisture in the
food, i.e. tomatoes take longer to dry out than
mushrooms.
▯
If you want to dry food in the oven on two levels at
the same time, use levels 1 and 3 (or 2 and 4).
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking
time in
hours
Comments
Sliced mushrooms
Wire rack +
greaseproof
paper
2 (3)
50 - 60
H
/
I
3 - 4
Apple rings
Wire rack +
greaseproof
paper
2 (3)
50 - 70
H
/
I
5 - 8
Quartered tomatoes Wire rack +
greaseproof
paper
2 (3)
60 - 70
H
/
I
7 - 8
Core the tomatoes to avoid an extended
drying time.
Herbs
Wire rack +
greaseproof
paper
2 (3)
50 - 60
H
/
I
1½ - 2
e.g. chives, parsley and sage
