Dehydrating With Convection Bake - Thermador PRD364JDGC Use And Care Manual

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
FRUIT
Apples Dipped in ¼ cup lemon juice and 2 cups water,
¼'' slices.
Bananas Dipped in ¼ cup lemon juice and 2 cups water,
¼'' slices.
Cherries Wash and towel dry. For fresh cherries, remove
pits.
Orange Orange part of skin thinly peeled from oranges.
peels
Orange ¼'' slices of orange.
slices
Pineapple Towel dried.
rings,
canned
Pineapple Towel dried.
rings, fresh
Strawberries Wash and towel dry. Sliced ½'' thick, skin down
on rack.
VEGETABLES
Peppers Wash and towel dry. Remove membrane of
peppers, 1'' coarsely chopped pieces.
Mushrooms Wash and towel dry. Cut thin slices,
Tomatoes Wash and towel dry. Cut thin slices,
drain well.
Using the Oven
PREPARATION
'' thick.
'' thick,
APPROX.
DRYING TEST FOR DONENESS
TIME (HRS)
8 – 15 Slightly pliable
8 – 15 Slightly pliable
7 – 18 Pliable leathery, chewy
1 – 4 Dry and brittle
9 – 16 Skins are dry and brittle, fruit is
slightly moist
8 – 13 Soft and pliable
7 – 12 Soft and pliable
9 – 17 Dry and brittle
13 – 17 Leathery with no moisture inside
5 – 12 Tough and leathery, dry
5 – 12 Dry, brick red color
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