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Further applications
Drying
Dehydrating or 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.
Peel and core the food for drying, if
necessary, and cut it up.
Depending on how big it is, distribute
the food for drying evenly in a single
layer (if possible) over the baking and
roasting rack or the universal tray.
Tip: You can also use the perforated
Gourmet baking and AirFry 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 baking and roasting rack
and universal tray, place the universal
tray below the rack.
Select
Fan plus
.
Change the recommended
temperature and set the drying time.
Turn the food for drying on the
universal tray at regular intervals.
The drying times are longer for whole
or halved food items.
48
Food for
drying
Fruit
Vegetables
Mushrooms
Herbs*
Operating mode, Temperature,
Drying time, Fan plus,
Conventional heat
* When drying herbs, always use 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
condensation begins to form in the
oven compartment.
Removing the dried food
Risk of injury caused by hot
surfaces.
The oven gets hot during operation.
You could burn yourself on the
heating 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
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