Thermador ME301WS Use And Care Manual page 12

Slow Roast
Slow Roast uses the upper and lower elements at low
temperatures to gently cook meat. Meat will be evenly
cooked throughout.
This mode is best suited for large boneless cuts of meat.
Place cookware in the oven and allow the oven to heat
up for about 10 minutes. Sear meat on the cooktop on all
sides, then place into the preheated cookware.
Dehydrate
Dehydrate dries heat with a third element behind the
back wall of the oven. The heat is circulated throughout
the oven by the convection fan.
Dehydrate Chart
Food Item
Fruit
Apples
Bananas
Cherries
Orange Slices
Pineapple rings, canned
Pineapple rings, fresh
Strawberries
Vegetables
Peppers
Mushrooms
Tomatoes
Herbs
Oregano, Sage, Parsley,
Thyme, Fennel
Basil
12
Preparation
Dipped in 1/4 cup lemon juice and 2 cups
water. 1/4" (6 mm) slices
Dipped in 1/4 cup lemon juice and 2 cups
water. 1/4" (6 mm) slices
Wash and towel dry. For fresh cherries,
remove pits
1/4" (6 mm) slices
Towel dried
Towel dried
Wash and towel dry. Sliced 1/2" (12 mm)
thick, skin (outside) down on rack
Wash and towel dry. Remove membrane of
peppers, coursely chopped about 1" pieces
Wash and towel dry. Cut off stem end. Cut
into 1/8" (3 mm) slices
Wash and towel dry. Cut thin slices, 1/8"
(3 mm) thick, drain well
Rinse and dry with paper towel
Use basil leaves 3 to 4 inches (7.5 to 10 cm)
from the top. Spray with water, shake off
moisture and pat dry
Use Dehydrate to dry and/or preserve foods such as
fruits, vegetables and herbs. The oven stays on 24 hours
before shutting off automatically.
Tips:
Dry most fruits and vegetables at 150°F (65°C). Dry
▯
herbs at 100°F (40°C). Refer to the Dehydrate chart
for examples.
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. Check
food at minimum drying time.
Multiple drying racks (not included) can be used
▯
simultaneously.
Treat fruits with antioxidants to avoid discoloration.
▯
Approx. Dry-
ing time
(hours)
11 - 15
11 - 15
10 - 15
12 - 16
9 - 13
8 - 12
12 - 17
15 - 17
7 - 12
15 - 20
Dry at 100°F
(38°C), 4 - 6
hours
Dry at 100°F
(38°C), 4 - 6
hours
Test for doneness
Slightly pliable
Slightly pliable
Pliable, leathery, chewy
Skins are dry and brittle,
fruit is slightly moist
Soft and pliable
Soft and pliable
Dry and brittle
Leathery with no mois-
ture inside
Tough and leathery, dry
Dry, brick red color
Crisp and brittle
Crisp and brittle