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Idiomas disponibles
Dehydrate
Dehydrate dries foods with heat from a third element
behind the back wall of the oven. The heat is circulated
throughout the oven by the convection fan.
Figure 13: Dehydrate
Dehydrating is used to dry and/or preserve foods such
as fruits, vegetables and herbs. This mode holds an
optimum low temperature (120° F - 160° F) while cir-
culating the heated air to slowly remove moisture.
For Best Results:
•
Dry herbs at 120° F. Dry most fruits and vegetables
at 140° F . (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 racks can be used simultaneously.
C
•
Treat fruits with antioxidants to avoid
discoloration.
•
Consult a food preservation book, county
Cooperative Extension Offi ce or library for
additional information.
12 • English
Operating the Oven
Oven Modes
Table 6: Dehydrate Chart
F
o
F
u r
t i
A
p
l p
s e
B
a
n
a
n
C
e h
r r
e i
O
a r
n
g
e
a
d n
s
c i l
P
n i
e
a
p
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s
t S
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w
b
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e
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M
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m
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g
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e
p
a
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t
y h
a
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B
a
l i s
Oven will stay on for 48 hours before shutting off automatically.
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¼
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5 -
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s r
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