Dehydrating Foods With Convection Bake - Thermador PRD304GHC User 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 (66°C).
• 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
FRUIT
Apples
Bananas
Cherries
Orange peels
Orange slices
Pineapple rings, canned
Pineapple rings, fresh
Strawberries
VEGETABLES
Peppers
Mushrooms
Tomatoes
Using the Oven
PREPARATION
Dipped in ¼ cup lemon juice and 2
cups water, ¼'' slices
Dipped in ¼ cup lemon juice and 2
cups water, ¼'' slices
Wash and towel dry. For fresh
cherries, remove pits
Orange part of skin thinly peeled from
oranges.
¼'' slices of orange
Towel dried
Towel dried
Wash and towel dry. Sliced ½'' thick,
skin down on rack
Wash and towel dry. Remove
membrane of peppers, 1'' coarsely
chopped pieces
Wash and towel dry. Cut thin slices,
'' thick
Wash and towel dry. Cut thin slices,
'' thick, drain well
APPROX. TIME (HRS)
8 – 15
8 – 15
7 – 18
1 – 4
9 – 16
8 – 13
7 – 12
9 – 17
13 – 17
5 – 12
5 – 12
DONENESS TEST
Slightly pliable
Slightly pliable
Pliable leathery, chewy
Dry and brittle
Skins are dry and brittle,
fruit is slightly moist
Soft and pliable
Soft and pliable
Dry and brittle
Leathery with no moisture
inside
Tough and leathery, dry
Dry, brick red color
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