Additional applications
64
Dehydrate
Dehydrating or drying is a traditional
method of preserving fruit, certain
vegetables, and herbs.
It is important to check that fruit and
vegetables are fresh, ripe and
unbruised before they are dehydrated.
Prepare the food for drying by cutting
it up, and peeling and coring it if
necessary.
Depending on how big it is, distribute
the food for drying as evenly as
possible over the rack or glass tray in
a single layer.
Dry on a maximum of 2 levels at the
same time.
Place the food for drying on shelf
levels 1+2.
If you are using both the rack and
glass tray, insert the glass tray below
the rack.
Select
Convection Bake
.
Alter the recommended temperature
and then set the time.
Turn the food being dried on the
glass tray at regular intervals.
The drying times are longer for whole
or halved food.
Food for
drying
°F [°C]
[h]
Fruit
140-160
(60–70)
2–8
Vegetables
130-150
(55–65)
4–12
Mushrooms
115-125
(45–50)
5–10
operating mode,
temperature,
drying time,
Convection Bake
Reduce the temperature if
condensation begins to form in the
oven.
Removing the dried food
Risk of injury caused by hot
surfaces.
The oven gets hot during operation.
You could burn yourself on the
heating elements, oven
compartment, or accessories.
Use pot holders when removing the
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 dried food in sealed glass jars
or cans.
