Siemens NO NAME HE2425 Use And Care Manual page 35

Dehydrate
(some models)
Table 7: 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
The dehydrate mode dries with heat from a third
element behind the back wall of the oven. The
heat is circulated throughout the oven by the
convection fan. Use dehydrate to dry and/or pre-
serve foods such as fruits, vegetables and herbs.
This mode holds an optimum low temperature
(100° F - 160° F) while circulating the heated air
to slowly remove moisture. The oven will stay on
for 48 hours before shutting off automatically.
For Best Results:
• Dry most fruits and vegetables at 140° F. Dry herbs at 100° F. (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 the minimum drying time.
• Multiple racks (not included) can be used simultaneously. Contact your dealer
to order drying racks.
• Treat fruits with antioxidants to avoid discoloration.
• Consult a food preservation book, county Cooperative Extension Office or
library for additional information.
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.
Getting the Most Out of Your Appliance
Approx. Drying
Test for Doneness
Time* (hours)
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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