Product data

21
Deluxe Features
Dehydrate
Dehydration is the process of preserving food
by removing water. If you would like to dehy-
drate fruits, vegetables or meats, your oven is
equipped with special settings to allow you to
do so easily.
• Before you turn on the oven, position the racks at the
levels you need them.
• Place the food you want to dehydrate into the oven.
• If you have a double oven, touch the UPPER ON/OFF
or LOWER ON/OFF key to select the oven you want
to use.
• From the main menu, touch MORE.
• Touch DEHYDRATE.
• Select the type of food you are dehydrating. For
example, touch FRUITS. The oven will set itself to the
best combination of settings for that type of food.
• You will see the jump-in temperature appear on the
display (100°F for fruits, 125°F for veggies or 150°F
for meats). To dehydrate at that temperature, simply
touch START. If you want to dehydrate at a different
temperature, enter the temperature on the number
keypad (for example: to dehydrate at 165°F, touch 1,
then touch 6, then touch 5), then touch START.
BAKE ROASTING BROILING
ADDITIONAL
SETTINGS
SAVED
GUIDE
MORE
▲ UPPER
12:25 PM
FRUITS VEGGIES
▲ UPPER
12:25 PM
SELECT A DEHYDRATING MODE
MEATS
SABBATH DEHYDRATE PROOF DEFROST
SELF
CLEAN
MORE
▲ UPPER
12:25 PM
Tips For Dehydrating
Equipment Required for Dehydrating Foods
• Half sheet pan or jelly roll pan with ½” rim all the way
around it
• Baking rack that ts inside the half sheet pan
• Cheesecloth
• Four quart sauce-pot with lid
• Steamer basket that ts inside 4 quart saucepan. One
that is perforated and opens up will work well.
• Slotted spoon
• Paper towels
• A sharp knife
Notes for dehydrating fruits:
• Place the food onto the center of the oven rack. (For
dehydrating, prepare food as recommended then
place food onto a drying rack).
• You can add honey, spices, lime juice or orange juice
to give the fruit a different avor.
• To prevent darkening during dehydration and storage,
you should steam blanch apples, apricots, peaches,
nectarines, pears or foods that will oxidize. To steam
blanch:
1. Add 1 inch of water to a four quart sauce-pot.
Insert the steam basket and place the fruit in it.
2. Cover the pot and steam for one to two minutes.
3. Remove with a slotted spoon and dab with a
paper towel to remove excess moisture before
dehydrating.
• Apples, pears, pineapples, and some other fruits will
brown or darken during dehydration. To prevent dis-
coloration, dip fruits in pineapple juice or lemon juice
after steam blanching.
• To give the fruit a candied effect and to help retain
color, blanch them in simple syrup. You can candy the
fruits mentioned above as well as gs and plums.
The basic ratio for simple syrup is one cup of sugar
to one cup of water. Add these ingredients to a four
quart stock-pot and bring to a boil. Stir until all the
sugar dissolves. Remove the saucepan from the stove
and allow it to cool. Dip fruit into the simple syrup
after it has cooled. Proceed to dehydrate.