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Dehydrating
Dehydrating or drying is a traditional
method of preserving fruit and certain
vegetables.
It is important that fruit and vegetables
are ripe and not bruised before they are
dehydrated.
Prepare the food for drying by cutting
it up, and peeling and coring it if
necessary.
Distribute the food to be dried evenly
according to size over the universal
tray.
Select Convection Bake (Conv
Bake).
Select the desired temperature.
Place the universal tray on shelf level 3.
When using Convection Bake
(Conv Bake) you can dehydrate on
levels 2+4 at the same time.
Turn the food to be dried halfway
through the dehydrating time.
The drying times are longer for whole
or halved food.
Food for
drying
Fruit
Vegetables
Mushrooms
Operating mode
Convection Bake (Conv Bake)
Temperature, drying time
Reduce the temperature if condensation
begins to form in the oven.
[°F (°C)]
140-160
(60–70)
130-150
(55–65)
115-125
(45–50)
Warm-up Cookware
Use the Convection Bake (Conv
Bake) operating mode for preheating
dishware.
Only preheat heat-resistant dishware.
Place the Wire Rack on shelf level 1
and place the dishware to be
preheated on it. Depending on the
size of the dishware, you can also
place it on the oven floor and take the
side racks out to make more room.
Select Convection Bake (Conv
Bake).
Set the temperature to 120–175°F
(50–80°C).
Danger of burning!
Use pot holders when removing
dishware. Condensation may
accumulate on the bottom of the
dishware.
Remove the heated dishware from
the oven.
[h]
2–8
4–12
5–10
Further applications
55
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