59
en-us
Drying
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Drying is a method of preserving food in which up to
50% of the moisture contained in the food is removed
by exposing it to dry heat. This also makes the flavor
more intense.
▯
The thicker the food, the longer the drying process
takes. 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 parchment paper. During the drying
process, turn the food every now and then.
▯
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.
Dish
Accesso-
ries
Level
Tempera-
ture
in °F (°C)
Type of
heating
Cooking
time in
hours
Observations
Sliced mushrooms Wire rack +
parchment
paper
2
140 (60)
H
3 - 4
Apple rings
Wire rack +
parchment
paper
2
140 - 160
(60 - 70)
H
6 - 8
Tomatoes in
eighths
Wire rack +
parchment
paper
2
160 (70)
H
7 - 8
Remove the core from the tomatoes;
otherwise the drying time is longer.
Herbs
Wire rack +
parchment
paper
2
140 (60)
H
1:30 - 2
e.g. chives, parsley, sage
