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Further applications
Drying food
Drying 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
dried.
Prepare the food for drying.
– Peel and core apples, and cut into
slices 0.5 cm thick.
– Stone 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
universal tray.
Select Fan Plus or Conventional
Heat .
Select a temperature of 80–100 °C.
Place the universal tray on shelf
level 1.
If you are using Fan Plus , you can
dry produce on levels 1+3 at the
same time.
Food
Fruit
Vegetables
Herbs
Function / Drying time
Fan Plus / Conventional Heat
70
[min.]
120–480
180–480
50–60
Reduce the temperature if
condensation begins to form in the
oven.
Danger of burning!
Wear oven gloves when removing
the dried food from the oven.
Allow the dried fruit or vegetables to
cool down after drying.
Dried fruit must be completely dry, but
also soft and elastic. Juice must not
escape when cut.
Store in sealed glass jars or tins.
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