Miele DA 420V-6, Operating Instructions Manual, Page: 354 / 448

Further applications
70
Drying food
Drying is a traditional method of
preserving fruit, certain vegetables and
herbs.
It is important that fruit and vegetables
are ripe and not bruised before they are
dried.

Prepare the food for drying.
– Peel and core apples, and cut into
slices 0.5 cm thick.
– Stone plums, if necessary.
– Peel, core and cut pears into wedges.
– Peel and slice bananas.
– Clean mushrooms, then either halve
or slice them.
– Remove parsley and dill from the
stem.

Distribute the food evenly over the
universal tray.

Select Fan Plus

or Conventional
Heat

.
 Select a temperature of 80–100 °C.

Place the universal tray on shelf
level 1.
If you are using Fan Plus
 , you can
dry produce on levels 1+3 at the
same time.
Food   [min.]
Fruit  120–480
Vegetables

180–480
Herbs

50–60

Function /

Drying time

Fan Plus /

Conventional Heat
 Reduce the temperature if
condensation begins to form in the
oven.

Danger of burning!
Wear oven gloves when removing
the dried food from the oven.
 Allow the dried fruit or vegetables to
cool down after drying.
Dried fruit must be completely dry, but
also soft and elastic. Juice must not
escape when cut.

Store in sealed glass jars or tins.