Further applications
59
Drying
Dehydrating or drying is a traditional
method of preserving fruit and certain
vegetables.
It is important that fruit and vegetables
are ripe, fresh, and not bruised before
they are dehydrated.
Prepare the food for drying by cutting
it up, and peeling and coring it if
necessary.
Depending on its size, distribute the
food for drying evenly over the
universal tray.
Select Convection Bake
(Conv
Bake).
Select the desired temperature.
Place the universal tray on shelf level 3.
If you are using Convection Bake
(Conv Bake), you can dry produce on
shelf levels 2+4 at the same time.
Turn the food halfway through the
dehydrating time.
The drying times are longer for whole
or halved food.
Food for
drying
[°C/°F]
[h]
Fruit
60–70/
140–160
2–8
Vegetables
55–65/
130–150
4–12
Mushrooms
45–50/
115–125
5–10
Operating mode
Convection Bake
(Conv Bake)
Temperature,
Drying time
Reduce the temperature if
condensation begins to form in the
oven compartment.
Heating dishes
Use the Convection Bake
(Conv
Bake) operating mode for preheating
dishes.
Only preheat heat-resistant dishes.
Place the wire rack on shelf level 1
and place the dishes to be preheated
on it. Depending on the size of the
dishes, you can also place them on
the oven floor and take the side
runners out to make more room.
Select Convection Bake
(Conv
Bake).
Set the temperature to 50–80°C.
Risk of burns!
Use oven mitts when removing
dishes from the oven. Droplets of
water may have accumulated
underneath the dish.
Remove the heated dishes from the
oven.
Summary of Contents for HR 1421-3 E
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