Getting The Most Out Of Your Warming Drawer - Siemens HG2425UC Use And Care Manual

Table 6: Dehydrate Chart
Food Item
Fruit Apples
Bananas
Cherries
Orange peels/
slices
Pineapple
rings
Strawberries
Vegeta- Peppers
bles
Mushrooms
Tomatoes
Herbs Oregano,
sage, parsley,
thyme, fennel
Basil
Getting the Most Out
of Your Warming Drawer
General Tips
Preparation
Dipped in 1/4 cup lemon juice and 2 cups
water; 1/4" slices
Dipped in 1/4 cup lemon juice and 2 cups
water; 1/4" slices
Wash, towel dry. Fresh cherries, remove
pits.
1/4" slices of orange; orange part of skin
thinly peeled from oranges
Towel dried.
Wash and towel dry. Sliced 1/2" thick,
skin (outside) down on rack
Wash and towel dry. Remove membrane
of peppers, coarsely chopped about 1"
pieces
Wash and towel dry. Cut stem end off.
Cut into 1/8" slices.
Wash and towel dry. Cut thin slices, 1/8"
thick, drain well.
Rinse and dry with paper towel
Use basil leaves 3 to 4 inches from top.
Spray with water, shake off moisture and
pat dry.
Refer to the Warming Drawer Chart for recommended settings.
• To keep several different foods hot, set the temperature for the food needing
the highest setting.
• Place items needing the highest setting toward the side of the drawer and
items needing less heat in the center of the drawer.
• Food should be at serving temperature (above 140° F) before being placed in
the warming drawer. DO NOT use to heat cold food other than crisping crack-
ers, chips, and dry cereal, or warming dishes or plates.
• Preheat empty serving dish while preheating drawer if desired.
• Place cooked, hot food in warming drawer in its original cooking container or
in a heat-safe serving dish.
• Aluminum foil may be used to cover food; However, DO NOT line the warming
drawer with aluminum foil.
• Do not use the warming drawer for storage.
Getting the Most Out of Your Appliance
Approx. Drying
Time* (hours) Test for Doneness
11-15 Slightly pliable
10-15 Soft, pliable
10-15 Pliable, leathery, chew-
Peels: 2-4 able
Slices: 12-16 Orange peel: dry and brit-
tle.
Canned: 9-13 Orange slices: skins are
Fresh: 8-12 dry, brittle, fruit is slightly
12-17 moist
Soft and pliable
Dry and brittle
16-20 Leathery with no moisture
inside
7-12 Tough and leathery, dry
16-23 Dry, brick red color
Dry at 100°F Crisp and brittle
for 3-5 hours
Dry at 100°F Crisp and brittle
for 3-5 hours
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