Sharp SWA3052DS, Operation Manual

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20 E
OVEN USE
DEHYDRATE TIPS
The circulating heated air at a lower temperature slowly removes
the moisture for food preservation.
• Oven temperature for dehydrating is between 120ºF (49ºC)
to 160ºF (71ºC).
• Multiple racks can be used simultaneously.
• Some foods require as much as 14-15 hours of time to fully
dehydrate.
• Consult a food preservation book for specific times and the
handling of various foods.
• This mode is suitable for a variety of fruits, vegetables, herbs
and meat strips.
• Drying screens can be purchased at specialty kitchen shops.
• By using paper towels, some food moisture can be absorbed
before dehydrating begins (such as with sliced tomatoes or
sliced peaches).
DEHYDRATE CHART
FOOD PREPARATION
APPROXIMATE
DRYING TIME
(HRS)
TEST FOR DONENESS
Fruit
• Apple Dipped in
1
/
4
cup lemon juice and 2 cups water,
1
/
4
slices 11-15 Slightly pliable
• Bananas Dipped in 1 /
4
cup lemon juice and 2 cups water, 1 /
4
slices 11-15 Slightly pliable
• Cherries Wash and towel dry. For fresh cherries, remove pits 10-15 Pliable, leathery, chewy
• Oranges Peels
and slices
1 /
4
slices of orange; orange part of skin thinly peeled
from oranges
Peels: 2-4
Slices: 12-16
Orange peel: dry and brittle
Orange slices: skins are dry
and brittle, fruit is slightly
moist
• Pineapple
rings
Towel dried Canned: 9-13
Fresh: 8-12
Soft and pliable
• Strawberries Wash and towel dry. Sliced 1 /
2
" thick, skin (outside)
down on rack
12-17 Dry, brittle
Vegetable
• Peppers Wash and towel dry. Remove membrane of pepper,
coarsely chopped about 1" pieces
16-20 Leathery with no moisture
inside
• Mushrooms Wash and towel dry. Cut of stem end. Cut into 1 /
8
" slices 7-12 Tough and leathery, dry
• Tomatoes Wash and towel dry. Cut this slices,
1
/
8
" thick, dry well 16-23 Dry, brick red color
Herbs
• Oregano, sage
parsley and
thyme, and
fennel
Rinse and dry with paper towel Dry at 120°F
(60°C) 3-5 hrs
Crisp and brittle
• Basil Use basil leaves 3 to 4 inches from top. Spray with water,
shake off moisture and pat dry
Dry at 120°F
(60°C) 3-5 hrs
Crisp and brittle
FOOD AND THICKNESS
RACK
POSITION
BROIL SETTING
°F (°C)
INTERNAL
TEMP. °F (°C)
TIME SIDE 1
(MIN.)*
TIME SIDE 2
(MIN.)*
Poultry
• Chicken Quarters 4 450 (232) 180 (82) 16-18 10-13
• Chicken Halves 3 450 (232) 180 (82) 25-27 15-18
• Chicken Breasts 4 450 (232) 170 (77) 13-15 9-13
Pork
• Pork Chops (1 1 /
4
" or more) 4 450 (232) 160 (71) 12-14 11-13
• Sausage - fresh 4 450 (232) 160 (71) 4-6 3-5
* Broiling and convection broiling times are approximate and may vary slightly.
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.