Dehydrating Foods With Convection Bake - Thermador Ultimate Culinary Center Pro Grand User 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 o f 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 flo w around the food. Do not place food directly on a baking
sheet or pan. Food needs to be elevated to ensure even dryin
• Multiple drying racks can be used simultaneously.
• Racks #2 and #4 or #1, #3 and #5 can be used for multiple
• Dehydrating meat is not recommended due to food safety concerns.
• Consult a food preservation book, county Cooperative Extension
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 peels Orange part of skin thinly peeled from oranges.
Orange slices ¼" slices of orange
Pineapple rings, Towel dried
canned
Pineapple rings, Towel dried
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,
All manuals and user guides at all-guides.com
rack dehydrating. Use rack #3 if only dehydrating one rack.
Preparation
g.
Office or library for additional information.
Approx.
Drying
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, fru it 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
Test for Doneness
睽
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