Drying is a traditional method of
preserving fruit, certain vegetables and
herbs.
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 Fan plus
U
or Conventional
heat
V
.
^
Select a temperature of 80–100 °C.
^
Place the universal tray on shelf level
2.
With Fan plus
U
you can dry
produce on levels 1+3 at the same
time.
Food
Drying time
Fruit
2–8 hours
Vegetables
3–8 hours
Herbs*
50–60 minutes
* Use Conventional heat
V
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.
Drying food
65
