52
en
Tables and tips
Drying
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Drying is a method of preserving food in which up
to 50% of the moisture contained in the food is
removed by exposing it to dry heat. This also makes
the flavour more intense.
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The thicker the food, the longer it takes to dry. The
quickest way to dry food – which is also the method
that saves the most energy – is to cut it into slices.
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Place the prepared food onto a wire rack or baking
tray covered with greaseproof paper. Turn the food
from time to time during the drying process.
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The duration depends on the thickness of the food
and on the natural level of moisture in the food, e.g.
tomatoes take longer to dry out than mushrooms.
▯
If you want to dry food in the oven on two levels at
the same time, use levels 1 and 3.
Dish
Accessories Level
Tempera-
ture
in °C
Heating
function
Cooking
time in
hours
Comments
Sliced mushrooms
Wire rack +
greaseproof
paper
2
60
H
3 - 4
Apple rings
Wire rack +
greaseproof
paper
2
60 - 70
H
6 - 8
Tomatoes in eighths Wire rack +
greaseproof
paper
2
70
H
7 - 8
Core the tomatoes, otherwise they will take
longer to dry.
Herbs
Wire rack +
greaseproof
paper
2
60
H
1:30 - 2
E.g. chives, parsley and sage