Drying - Miele H 2766 BP Manual

Further applications

Drying

Dehydrating or drying is a traditional
method of preserving fruit, certain ve-
getables and herbs.
It is important that fruit and vegetables
are ripe and not bruised before they are
dried.
 Peel and core the food for drying, if
necessary, and cut it up.
 Distribute the food for drying evenly
in a single layer according to size
over the wire rack or the universal
tray.
Tip: You can also use the gourmet per-
forated baking tray, if you have one.
 Dry on a maximum of 2 levels at the
same time.
Place the food for drying on shelf
levels 1+3.
If using the wire rack and universal
tray, place the universal tray below
the wire rack.
 Select .
Fan plus
 Alter the recommended temperature
and then set the drying time.
 Turn the food for drying on the univer-
sal tray at regular intervals.
The drying times are longer for whole
or halved dried food.
54
Food for dry-
ing
Fruit
Vegetables
Mushrooms
Herbs*
 Operating mode,  Temperature,
 Drying time,  Fan plus,  Conven-
tional heat
* Dry herbs only on the universal tray on shelf
level 2 and use the Conventional
heat  operating mode, as the fan is
switched on in the Fan plus operating mode.
 Reduce the temperature if condensa-
tion begins to form in the oven com-
partment.
Removing the dried food

Risk of injury caused by hot sur-
faces.
The oven gets hot during operation.
You could burn yourself on the heat-
ing elements, oven compartment or
accessories.
Use oven gloves when removing
dried food from the oven.
 Allow the dried fruit or vegetables to
cool down after drying.
Dried fruit needs to be completely dry,
but also soft and elastic. Juice should
not escape when cut.
 Store dried food in sealed glass jars
or tins.
  [°C]  [h]

60–70 2–8

55–65 4–12

45–50 5–10

30–35 4–8