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.
^
To prepare food for drying:
– Peel and core apples, and cut into
slices 0.5 cm thick.
– Core plumbs 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
U
or Conventional
Heat
V
.
^
Select a temperature of 80–100 °C.
^
Place the universal tray on shelf level
2.
If you are using Fan Plus
U
, you can
dry on shelf levels 1+3 at the same
time.
Food
Drying time
Fruit
2–8 hours
Vegetables
3–8 hours
Herbs*
50–60 minutes
* Use Conventional Heat
V
for drying
herbs.
^
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. No juice
should be left inside fruit.
^
Store in tightly sealed jars or cans.
Drying food
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