Thermador Ultimate Culinary Center Pro Grand, Руководство пользователя

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Dehydrating Foods with Convection Bake
Use the Convection Bake to dry and preserve fruits and vegetables.
Tips:
Drying times vary depending on the moisture and sugar content of the food, the size of the pieces, the amount being
dried and the humidity in the air.
Dry most fruits and vegetables at 150°F.
Check food at the minimum drying time.
It is best to use drying racks (not included) so that air can flow around the food. Do not place food directly on a baking
sheet or pan. Food needs to be elevated to ensure even drying.
Multiple drying racks can be used simultaneously.
Racks #2 and #4 or #1, #3 and #5 can be used for multiple rack dehydrating. Use rack #3 if only dehydrating one rack.
Dehydrating meat is not recommended due to food safety concerns.
Consult a food preservation book, county Cooperative Extension Office or library for additional information.
Food Item Preparation
Approx.
Drying
Time (hrs)
Test for Doneness
Fruit
Apples Dipped in ¼ cup lemon juice and 2 cups water,
¼” slices 8 – 15 Slightly pliable
Bananas Dipped in ¼ cup lemon juice and 2 cups water,
¼” slices 8 – 15 Slightly pliable
Cherries Wash and towel dry. For fresh cherries, remove
pits 7 – 18 Pliable leathery, chewy
Orange peels Orange part of skin thinly peeled from oranges. 1 – 4 Dry and brittle
Orange slices ¼” slices of orange 9 – 16 Skins are dry and brittle, fruit is
slightly moist
Pineapple rings,
canned Towel dried 8 – 13 Soft and pliable
Pineapple rings,
fresh Towel dried 7 – 12 Soft and pliable
Strawberries Wash and towel dry. Sliced ½” thick, skin down
on rack 9 – 17 Dry and brittle
Vegetables
Peppers Wash and towel dry. Remove membrane of
peppers, 1” coarsely chopped pieces 13 – 17 Leathery with no moisture inside
Mushrooms Wash and towel dry. Cut thin slices, ” thick 5 – 12 Tough and leathery, dry
Tomatoes Wash and towel dry. Cut thin slices, ” thick,
drain well 5 – 12 Dry, brick red color
Table 2: Dehydrate Chart
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