Dehydrate
56
Dehydrating 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
dehydrated.
Prepare the food for dehydrating.
– Peel and core apples, and cut into
slices 1/4" (.5 cm) thick.
– Core 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
roasting pan.
Select the Conv Bake (Convection
Bake) operating mode.
Select a temperature of 175-225°F
(80–100°C).
Place the universal tray on shelf level
3.
When using Conv Bake (Convection
Bake) you can dehydrate on levels
2+4 at the same time.
Turn the food to be dried halfway
through the dehydrating time.
Food to be dried
Dehydrating time
Fruit
2–8 hours
Vegetables
3–8 hours
Herbs
50–60 minutes
Reduce the temperature if
condensation begins to form in the
oven.
Danger of burns!
Use pot holders when removing the
dehydrated food from the oven.
Allow the fruit or vegetables to cool
down after dehydrating.
Dried fruit must be completely dry, but
also soft and elastic. Juice should not
escape when cut.
Store in sealed glass jars or tins.
Summary of Contents for HR 1134-1
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