Miele HR 1956, Operating Instructions Manual

Page: 111 / 148

Special applications
111
Drying food
This programme is designed for
traditional style drying of food to
preserve it.
The temperature can be set between 80
and 100 °C.
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 Special applications

.

Select Drying .

Alter the recommended temperature
if necessary and then set the
duration.
 Follow the instructions in the display.
Food

[min]
Fruit 120–480
Vegetables 180–480
Herbs * 50–60

Drying time
* Because this programme uses the fan
you should use Conventional heat

with a temperature of 80–100 °C 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.

Store in sealed glass jars or tins.