Dehydrate - Miele HR 1134-1 Operating Instructions Manual

36" all gas range
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Dehydrate

Dehydrating 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
dehydrated.
 Prepare the food for dehydrating.
– Peel and core apples, and cut into
slices 1/4" (.5 cm) thick.
– Core 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
roasting pan.
 Select the Conv Bake (Convection
Bake) operating mode.
 Select a temperature of 175-225°F
(80–100°C).
 Place the universal tray on shelf level
3.
When using Conv Bake (Convection
Bake) you can dehydrate on levels
2+4 at the same time.
 Turn the food to be dried halfway
through the dehydrating time.
Food to be dried
Fruit
Vegetables
Herbs
56
Dehydrating time
2–8 hours
3–8 hours
50–60 minutes
 Reduce the temperature if
condensation begins to form in the
oven.
Danger of burns!
Use pot holders when removing the
dehydrated food from the oven.
 Allow the fruit or vegetables to cool
down after dehydrating.
Dried fruit must be completely dry, but
also soft and elastic. Juice should not
escape when cut.
 Store in sealed glass jars or tins.

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This manual is also suitable for:

Hr 1136-1Hr 1135-1

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