Dehydrate - Thermador PODMW301J Use And Care Manual

Dehydrate

:
Dehydrate dries with heat from a third element behind
the back wall of the oven. The heat is circulated
throughout the oven by the convection fan.
Use Dehydrate to dry and/or preserve foods such as
fruits, vegetables and herbs. This mode holds an
optimum low temperature of 100 °F to 160 °F (38 °C to
71 °C) while circulating the heated air to slowly remove
moisture. The oven stays on for 48 hours before shutting
off automatically.
Dehydrate Chart
Food Item
Fruit
Apples
Bananas
Cherries
Orange peels
Orange slices
Pineapple rings
canned
▯
fresh
▯
Strawberries
Vegetables
Peppers
Mushrooms
Tomatoes
Herbs
Oregano, Sage, Pars-
ley, Thyme, Fennel
Basil
Preparation
Dipped in cup lemon juice and 2 cups water,
]
" slices.
]
Dipped in cup lemon juice and 2 cups water,
]
" slices.
]
Wash and towel dry. For fresh cherries, remove
pits.
Orange part of skin thinly peeled from oranges.
" slices of orange.
]
Towel dried.
Towel dried.
Wash and towel dry. Sliced
side) down on rack.
Wash and towel dry. Remove membrane of pep-
pers, coarsely chopped aobut 1" pieces.
Wash and towel dry. Cut off stem end. Cut into
" slices.
X
Wash and towel dry. Cut thin slices,
drain well.
Rinse and dry with paper towel.
Use basil leaves 3 to 4 inches from the top.
Spray with water, shake off moisture and pat dry.
Tips
Dry most fruits and vegetables at 140 °F (60 °C). Dry
▯
herbs at 100 °F (38 °C) (refer to the Dehydrate Chart
for examples).
Drying times vary depending on the moisture and
▯
sugar content of the food, the size of the pieces, the
amount being dried and the humidity in the air. Check
food at the minimum drying time.
Multiple drying racks (not included) can be used
▯
simultaneously.
Treat fruits with antioxidants to avoid discoloration.
▯
Consult a food preservation book, county Cooperative
▯
Extension Office or library for additional information.
Approx. drying
time (hrs)
11-15
11-15
10-15
2-4
12-16
9-13
8-12
12-17
" thick, skin (out-
^
15-17
7-12
15-20
" thick,
X
Dry at 100 °F
4-6 hours
Dry at 100 °F
4-6 hours
Test for doneness
Slightly pliable
Slightly pliable
Pliable leathery, chewy
Dry and brittle
Skins are dry and brittle,
fruit is slightly moist
Soft and pliable
Soft and pliable
Dry and brittle
Leathery with no moisture
inside.
Though and eathery, dry.
Dry, brick red color.
Crisp and brittle.
Crisp and brittle.
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