Miele HR 1124, Руководство по эксплуатации, Страница: 118 / 136

Dehydrate
58
Dehydrating 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
dehydrated.

Prepare the food for dehydrating.
– Peel and core apples, and cut into
slices 1/4" (.5 cm) thick.
– Core plums if necessary.
– Peel, core and cut pears into
wedges.
– Peel and slice bananas.
– Clean mushrooms, then either halve
or slice them.
– Remove parsley and dill from the
stem.
 Distribute the food evenly over the
roasting pan.

Select the Conv Bake (Convection
Bake) operating mode.

Select a temperature of 175-225°F
(80–100°C).
 Place the universal tray on shelf level
3.
When using Conv Bake (Convection
Bake) you can dehydrate on levels
2+4 at the same time.
 Turn the food to be dried halfway
through the dehydrating time.
Food to be dried Dehydrating time
Fruit 2–8 hours
Vegetables 3–8 hours
Herbs 50–60 minutes

Reduce the temperature if
condensation begins to form in the
oven.

Danger of burns!
Use pot holders when removing the
dehydrated 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 in sealed glass jars or tins.