Drying Food - Miele H6260BP Operating And Installation Instructions

Special applications

Drying food

Drying is a traditional method of
preserving fruit, certain vegetables and
herbs.
It is important that fruit and vegetables
are ripe and not bruised before they are
dried.
 Prepare the food for drying.
– Peel and core apples, and cut into
slices 0.5 cm thick.
– Stone plums, if necessary.
– Peel, core and cut pears into wedges.
– Peel and slice bananas.
– Clean mushrooms, then either halve
or slice them.
– Remove parsley and dill from the
stem.
 Distribute the food evenly over the
universal tray.
You can also use the Gourmet
perforated baking tray (if available).
 Select Fan Plus  or Conventional
Heat .
 Select a temperature of 80–100 °C.
 Place the universal tray on shelf
level 2.
If you are using Fan Plus , you can
dry produce on levels 1+3 at the
same time.
88
Food
Fruit
Vegetables
Herbs
 Function /  Drying time
 Fan Plus /  Conventional Heat
 Reduce the temperature if
condensation begins to form in the
oven.

Danger of burning!
Wear oven gloves when removing
the dried food from the oven.
 Allow the dried fruit or vegetables to
cool down after drying.
Dried fruit must be completely dry, but
also soft and elastic. Juice must not
escape when cut.
 Store in sealed glass jars or tins.
  [min.]
 120–480
 180–480

50–60