Drying food
71
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 thick
wedges.
– Peel and slice bananas.
– Clean mushrooms and cut them in
half or slice them.
– Remove parsley and dill from the
stem.
Distribute the food evenly over the
universal tray.
Use the Gourmet perforated baking
tray, if you have one.
Select Fan plus
or Conventional
heat
.
Select a temperature of 80–100 °C.
Place the universal tray on shelf level
2.
With 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.
Store in sealed glass jars or tins.
Summary of Contents for H2561BP
Page 106: ......
Page 108: ...M Nr 10 168 910 04 en GB H2561BP H2661 1BP H2566BP ...
