Drying Food - Miele H6200BP Operating And Installation Instructions

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 thick
wedges.
– Peel and slice bananas.
– Clean mushrooms and cut them in
half or slice them.
– Remove parsley and dill from the
stem.
^ Distribute the food evenly over the
universal tray.
Use the Gourmet perforated baking
tray, if you have one.
^ Select Fan plus U or Conventional
heat V.
^ Select a temperature of 80–100 °C.
^ Place the universal tray on shelf level
1.
With Fan plus U you can dry
produce on levels 1+2 at the same
time.
Food
Fruit
Vegetables
Herbs*
+ Drying time
* Use Conventional heat V for drying
herbs.
^ 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.
^ Store in sealed glass jars or tins.

Drying food

+
2–8 hours
3–8 hours
50–60 minutes
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