Usage-Dehydrating Food; Suggested Cooking Times - Sharper Image 8217SI Instruction Manual

USAGE-DEHYDRATING FOOD/ PRE-HEATING / THAWING
DEHYDRATING YOUR FRUITS, VEGETABLES AND HERBS
1. Wash the fruit or vegetables you are using and dry them. Peel the skin, if you prefer.
2. Using a sharp knife, make slices about 1/16th of an inch. If using soft fruits like bananas or any other soft fruit, briefly place it in
the freezer so it can harden. That will make the slicing much easier.
3. Place fruit slices in a lemon juice solution of 1/2 cup water with 1/2 cup lemon juice for 10 minutes. When soaking banana slices,
soak only for 5 minutes. Do not soak vegetables.
4. Arrange both racks (high and low) on top of each other to form a grid. Just place the high cooking rack in first, then layer the low
cooking rack over the high rack. Align to form a grid.
NOTE: If dehydrating herbs, use the lower rack alone.
5. Place the slices close together (but not touching) in one layer. Do not stack one on top of the other.
6. Close the lid. Do not lower the handle yet.
7. Set the temperature knob to THAW/WASH and the timer knob to 60 minutes (for fruits). Refer to individual cooking times on p.12.
8. Lower the handle until it snaps in, this will turn the unit ON. The handle MUST be flat down in its stored position for the
oven to operate.
IMPORTANT: The handle operates as a safety switch, as soon as it is lifted, the oven will turn off.
9. It is recommended to check on the food every 15 minutes or so. Just simply lift the handle up to turn the oven off. When done
checking-lower the handle until it snaps in.
10. Most fruit will be pliable or leathery when done (you can bend it and it won't break). To check -tear a piece of dried fruit in half
and if no moisture beads up on the inside and there is no stickiness on the outside, it's done.
PRE-HEATING
NOTE: Make sure to insert the trays inside the oven prior to pre-heating. If pre-heating is required, set the required temperature
using the temperature dial. Set the time controls to 10 minutes. Once the temperature has been reached, the Halogen light will turn
off. Now you can open the lid and place the food inside.
CAUTION: When removing the glass lid always bring the handle to its upright position as this will activate the safety
switch and turn the oven off. The oven will be very hot. If using extender ring, be extra careful as it will get very hot
during cooking process. It is strongly recommended to use oven mitts when removing the glass lid.
Follow the usage directions on pp. 8+9 for complete instructions.
THAWING
Although you can cook from frozen using this infrared oven, we offer you an option to thaw frozen foods. This way it is done in most
efficient way without changing the quality or texture of the food.
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SUGGESTED COOKING TIMES

NOTE: Refer to the below cooking times as a guide only. Time may vary according to the weight of the food, adjust to your
preference. Always make sure to refer to the Internal Food Temperature guide on the page 13.
RACK COOKING COOK TIME
TYPE OF FOOD
HEIGHT TEMP. (from fresh)
MEATS
Bacon LOW 400 F°
45 min (Rare)
Beef Roast 3 lb. LOW
400 F°
50 min (Medium)
60 min (Well)
Hamburger 1/4 lb. HIGH 400 F° 10/12/15 min (R/M/W)
Hot Dogs HIGH 400 F°
Italian Sausage Links 1 lb. LOW 400 F°
Lamb Chops 1 1/2" thick HIGH 400 F°
350 F°
Meat Loaf 2 lb. LOW
Pork Chops 1/2" thick 400 F°
HIGH
Pork Roast 3 lb. LOW 350 F°
Sausage Patties 1/2 lb. HIGH 400 F°
Shish Kabob Steak LOW 400 F°
Spare Ribs 400 F°
LOW
10 min (Med rare) 15 min (Med rare)
Steak 1" Thick HIGH 400 F°
FISH
Breaded Fish HIGH 400 F°
Grilled Shrimp HIGH 400 F°
Salmon Steak 4 oz. HIGH 400 F°
Sea Scallops 6 oz. 400 F°
HIGH
COOK TIME
NOTES
(from frozen)
10 min 16 min Crisscross racks; turn after 5 min
80 min 15-20 min per lb. Use Extender Ring
(Med rare)
Turn every 15 min
12/15/18 min Turn once
8 min 10 min Arrange both racks in crisscross pattern
15 min 22 min Turn over
20 min 30 min Turn after 5 min
40 min 60 min Frozen loaf-cover w/foil half way through
16-18 min 30 min Turn after 10 min
60 min 95 min Fat side down, turn half way through
10 min 15 min Turn over
10-12 min 15-18 min Turn and baste
30 min 45 min Turn, baste
Turn after 7 min
10 min 12 min Crisscross racks
10 min 12 min Crisscross racks; turn, baste
15-18 min 25 min Turn once
15-18 min 20 min Crisscross racks
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