Getting The Most Out Of Your Warming Drawer - Bosch Evolution HES7252U Use And Care Manual

Table 9: Dehydrate Chart
Food Item
Fruit Apples
Bananas
Cherries
Orange peels/
slices
Pineapple rings
Strawberries
Vegetables Peppers
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.
Table 10: Warming Drawer Chart
Food
Bacon
Beef, Medium and well done
Beef, rare
Bread, hard rolls
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, chewable
Peels: 2-4 Orange peel: dry and brittle.
Slices: 12-16 Orange slices: skins are dry,
brittle, fruit is slightly moist
Canned: 9-13 Soft and pliable
Fresh: 8-12
12-17 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 for Crisp and brittle
3-5 hours
Dry at 100°F for Crisp and brittle
3-5 hours
Temperature
Hi Uncovered
Med Covered
Med Covered
Med Uncovered
Covered /
Uncovered
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