User instructions Steam combi oven DGC 5080 XL DGC 5085 XL en - GB M.-Nr.
Contents General notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Cooking containers / Container rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Universal tray / Combi rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Safety notches . . . . . . . . . . . . .
Contents Skinning vegetables and fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Apple storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Blanching . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Steaming onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Bacon. . . . . . . . . .
General notes Please read through the operating instructions carefully to help you familiarise yourself with the appliance and also for information on how to use the different functions. This section contains general information. You will find more detailed information about particular foods and how to cook them in the other sections. General Cooking containers / Container rack The appliance is supplied with stainless steel cooking containers and a container rack.
General notes Safety notches The universal tray, combi rack and container rack have non-tip safety notches which prevent them being pulled right out when they only need to be partially pulled out. They need to be lifted in order to remove them from the oven. Your own containers You can also use your own containers. However, please note the following: – The container must be suitable for using in an oven and must be steam resistant.
General notes Shelf level You can select any shelf level. You can also cook on several levels at the same time. This will not alter the cooking duration. Temperature A maximum temperature of 100 °C is reached when steam cooking is taking place. Most types of food will cook at this temperature. Some more delicate types of food, such as soft fruit, must be cooked at lower temperatures as otherwise they will burst. More information is given in the relevant section.
Steam cooking / Vegetables Fresh vegetables Prepare fresh vegetables in the usual way, i.e. wash, clean and cut them up. Deep frozen vegetables Frozen vegetables do not need to be defrosted beforehand, unless the vegetables have been frozen together in a block. Frozen and fresh vegetables which take the same length of time to cook can be cooked together. If vegetables have frozen together in clumps, break these up before cooking with steam.
Steam cooking / Vegetables Function (depending on model) Steam cooking / Vegetables Cook vegetables # Steam cooking / Universal Cook universal ! Settings Temperature in °C Duration in minutes Artichokes 100 35 - 40 Beetroot, whole 100 40 - 50 Black salsify, whole 100 8 - 12 Broccoli florets 100 4-8 Brussels sprouts 100 12 - 16 Carrots, sliced 100 6 - 10 Cauliflower florets 100 6 - 10 Cauliflower, whole 100 20 - 45 Celeriac, cut into batons 100 8 - 10 Celery stalks 100 7 - 10
Steam cooking / Vegetables Temperature in °C Duration in minutes Leeks, halved lengthwise 100 8 - 12 Leeks, sliced 100 4-8 New potatoes 100 25 - 40 Peas 100 3-8 Peppers, cut into strips 100 2-6 Potatoes, peeled and halved 100 20 - 40 Pumpkin, diced 100 3-6 Red cabbage, chopped 100 20 - 30 Romanesco florets 100 6 - 10 Romanesco, whole 100 15 - 30 Savoy cabbage, chopped 100 6 - 10 Spinach 100 2-4 Spring cabbage, chopped 100 8 - 10 Sugar snap peas 100 3-8 Swede, bato
Steam cooking / Meat Fresh meat Prepare the meat in the usual way. Deep frozen meat Meat should be thoroughly defrosted beforehand (see "Defrosting"). Preparation For meat which needs to be seared before being cooked, e.g. stewing steak, sear the meat in a pan on the hob. Then place it in the oven to cook it with steam. Temperature Sausages should be cooked with steam at a temperature of 90 °C. They will burst at higher temperatures.
Steam cooking / Meat Boiling fowl, beef flank, meat, ribs and meat bones can be used to make stock. Place the meat together with some mixed vegetables in a solid cooking container and add cold water. Cook at 100 °C for 60 to 90 minutes. The longer the cooking duration, the stronger the stock.
Steam cooking / fish Fresh fish Prepare fresh fish in the usual way, i.e. clean, gut and fillet. Deep frozen fish Defrost frozen fish (see "Defrosting"). Preparation Add some lemon or lime juice to fish before cooking. The citric juice makes the flesh stay firm. It is not necessary to season fish when cooking with steam as this method retains the minerals which give the fish its unique flavour. Cooking containers If using a perforated container to cook fish, grease it beforehand.
Steam cooking / fish Duration The cooking duration depends on the thickness and the texture of the fish, and not on the weight. The thicker the fish, the longer the cooking duration. A 3 cm thick piece of fish weighing 500 g will take longer to cook than a 2 cm thick piece of fish weighing 500 g. The longer fish cooks, the firmer its flesh will become. Use the cooking durations given in the chart. If you find that the fish is not cooked sufficiently only cook it for a few minutes more.
Steam cooking / fish Function (depending on model) Steam cooking /Fish Cook fish $ Steam cooking / Universal Cook universal ! Settings Temperature in °C Duration in minutes Atlantic cod fillet 100 4-6 Carp, 1.
Steam cooking / Universal Shellfish Preparation Defrost frozen shellfish before cooking with steam. Peel, remove and discard the intestines, and then wash the shellfish. Cooking containers Use perforated containers to cook shellfish and grease them beforehand. Duration The longer shellfish are cooked, the tougher they become. Use the cooking durations given in the chart. When cooking shellfish in sauce or stock, we recommend that you increase the cooking duration quoted by a few minutes.
Steam cooking / Universal Mussels Fresh mussels ,Only cook mussels which are closed. N.B. Do not eat mussels which have not opened after being cooked. Danger of food poisoning. Steep fresh mussels in water for a few hours before cooking to rinse out any sand. Then scrub the mussels thoroughly to clean them. Deep frozen mussels Defrost frozen mussels before cooking. Duration The longer mussels are cooked, the tougher they become. Use the cooking durations given in the chart.
Steam cooking / Universal Rice Rice swells when cooked and needs to be cooked in liquid. The proportion of rice to liquid will vary depending on the type of rice. The rice absorbs all the liquid and so none of the nutrients are lost. Function (depending on model) Steam Cooking / Universal Cook universal ! Settings Ratio Rice : Liquid Temperature in °C Duration in minutes 1:1 100 15 1 : 1.
Steam cooking / Universal Pasta Dry pasta Dry pasta swells when it is cooked and needs to be cooked in liquid. The liquid must cover the pasta. Using hot liquid gives better results. Settings for dry pasta Reduce the cooking time recommended by the manufacturer on the packaging by about 1/3 as the pasta will start to swell during the heating up time. Fresh pasta Fresh pasta, such as you can buy from the supermarket chilled counter, does not need to absorb water. Cook fresh pasta in a perforated container.
Steam cooking / Universal Dumplings Ready made boil-in-the-bag dumplings need to be well covered with water as otherwise they can fall apart. This is because even although they have been soaked in water beforehand they will not absorb enough moisture. Cook fresh dumplings in a greased, perforated container.
Steam cooking / Universal Grain Grain swells during cooking and needs to be cooked in liquid. The proportion of grain to liquid will vary depending on the type of grain. Grain can be cooked whole or cracked.
Steam cooking / Universal Dried pulses Pulses swell during cooking and need to be cooked in liquid. The ratio of pulses to liquid should be 1:3. Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the pulses more digestible and shortens the cooking duration required. Exception: Lentils do not need to be soaked before cooking.
Steam cooking / Universal Hen’s eggs Use a perforated container to prepare boiled eggs in the steam oven. The eggs do not need to be pierced before cooking as they are gradually warmed during the heating up phase and so do not burst when they are cooked with steam. Plunge the eggs into cold water after cooking to stop them from continuing to cook. When using a solid container for preparing egg dishes, remember to grease it first.
Steam cooking / Universal Fruit Cook delicate types of fruit, the skin of which burst easily (e.g. apricots) at 90 °C only. Cook fruit in a solid container so that none of the juice is lost. If you wish to cook fruit in a perforated container, place a solid container directly underneath it to collect the juice. Useful tip You can use the juice which has collected in the solid container to make a glaze for a fruit flan.
Menu cooking You can use the steam oven to cook a whole meal containing types of food which have different cooking durations, e.g. fish fillet with rice and broccoli. The food which has the longest cooking duration is placed in the steam oven first and then each subsequent dish is placed in the oven at the appropriate time so that the whole meal is ready at the same time. Shelf level When cooking fish or food with a distinctive colour (e.g.
Menu cooking Example Rice Fish fillet Broccoli 20 minutes 6 minutes 4 minutes 20 minutes - 6 minutes = 14 minutes (1st cooking duration: rice) 6 minutes - 4 minutes = 2 minutes (2nd cooking duration: fish fillet) Remaining time = 4 minutes (3rd cooking duration: broccoli) Duration 20 min - rice 6 min - fish fillet 4 min broccoli Setting 14 min 2 min 4 min ^ Place the rice in the oven first. ^ Set the first cooking duration: 14 minutes. ^ After 14 minutes, place the fish in the oven.
Defrosting It is much quicker to defrost items in the steam oven than at room temperature. Temperature 60 °C is the best temperature for defrosting. Exceptions: 50 °C for minced meat and game. Before and after defrosting Remove all packaging before defrosting. Exceptions: Leave bread, biscuits and cakes in their packaging as otherwise they will absorb moisture and become soft. Allow defrosted food to stand at room temperature after removing it from the oven.
Defrosting Function Defrost P Settings Food to be defrosted Weight in g Temperature Defrosting in °C duration in minutes Standing time in minutes Dairy products Cheese slices 125 60 15 10 Cream 250 60 20 - 25 10 - 15 Quark 250 60 20 - 25 10 - 15 Soft cheese 100 60 15 10 - 15 Apple pieces 250 60 20 - 25 10 - 15 Apple sauce 250 60 20 - 25 10 - 15 Apricots 500 60 25 - 28 15 - 20 Cherries 150 60 15 10 - 15 Gooseberries 250 60 20 - 22 10 - 15 Peaches 500 60 25
Defrosting Food to be defrosted Weight in g Temperature Defrosting in °C duration in minutes Standing time in minutes Meat Cutlets / chops / sausages 800 60 25 - 35 15 - 20 Goulash 1000 60 50 - 60 10 - 15 Goulash 500 60 30 - 40 10 - 15 Liver 250 60 20 - 25 10 - 15 - 60 8 - 10 15 - 20 Minced meat 250 50 15 - 20 10 - 15 Minced meat 500 50 20 - 30 10 - 15 Roebuck saddle 1000 50 40 - 50 10 - 15 Saddle of hare 500 50 30 - 40 10 - 15 Chicken 1000 60 40 15 - 20
Reheating The steam oven is very effective at reheating food gently, without drying it out or cooking it further. The food will reheat evenly and does not need to be stirred during the reheating process. You can reheat individual dishes or plated meals which have been prepared previously (e.g. meat, vegetables and potatoes). Suitable containers Small quantities can be reheated on a plate, larger quantities should be placed in a cooking container.
Bottling Vegetables and fruit Only use unblemished, fresh produce which is in good condition for bottling. Glass jars Use clean glass jars and accessories and check them for any defects. Glass jars with twist off lids or glass lids with a rubber seal are suitable. Make sure that all the glass jars are the same size so that bottling is carried out evenly. After you have filled the jars with the bottled produce, clean the glass rims with a clean cloth and hot water and then seal the jars.
Bottling Useful tips Make use of residual heat by leaving the jars in the oven for 30 minutes after it has switched off. Then cover the jars with a cloth and allow to cool for approx. 24 hours. Procedure ^ Place the jars (all the same size) in a perforated container. Ensure that they do not touch one another. ^ Place the container on the lowest shelf level.
Bottling Cakes Creamed, sponge and yeast dough mixtures are suitable for bottling. Cakes will keep for approx. six months. However, cakes with fruit are not suitable for storage and must be consumed within two days. Glass jars Use clean glass jars and accessories and check them for any defects. The jars must be narrower at the bottom than at the top (Kilner jars). 0.25 litre jars are the most suitable. The jars must have a rubber sealing ring, glass lid and metal spring closure clip.
Special programmes Preparing yoghurt To make yoghurt, you will either need fresh live yoghurt or yoghurt culture, obtainable from health food shops. You can use either unchilled long-life milk or fresh milk. The yoghurt and milk should have the same percentage fat. If using fresh milk it should first be heated up to 90 °C (do not boil it) and then left to cool to 40 °C. Useful tips How well home prepared yoghurt sets will depend on the consistency of the yoghurt used to prepare it.
Special programmes Proving dough Procedure ^ Prepare the dough according to the recipe. Function (depending on model) Combination mode / Fan plus Combination mode Combination mode - Baking Settings Temperature: 30 °C Moisture: 100 % Duration: according to recipe Melting gelatine Procedure ^ Gelatine leaves: Completely cover the gelatine leaves with cold water and leave to soak for 5 minutes. Remove the gelatine leaves from the bowl and squeeze them out. Empty the bowl.
Special programmes Melting chocolate You can use the steam oven for melting any type of chocolate. Procedure ^ Break chocolate up into small pieces. ^ Place large quantities in a solid container and small quantites in a cup or a dish. ^ Cover the container or the dish with temperature (up to 100 °C) and steam resistant clingfilm or a lid. ^ Stir large quantities once during cooking.
Special programmes Skinning vegetables and fruit Procedure ^ Cut a cross in the top of tomatoes, nectarines etc. This will allow the skin to be removed more easily. ^ Place the vegetables or fruit in a perforated container if you are using steam, and on the universal tray if you are grilling. ^ To blanch almonds, it is important to plunge them cold water as soon as they are taken out of the oven as otherwise the skin cannot be removed.
Special programmes Apple storage You can treat homegrown apples in the steam oven to increase the length of time you can store them for. Once treated, the apples will keep for 5 to 6 months when stored in a dry, cool and well-ventilated place. This method is only suitable for apples and not for other types of fruit. Function (depending on model) Steam Cooking / Universal Cook universal ! Settings Temperature: 50 °C Duration: 5 minutes Blanching Blanch fruit and vegetables before freezing them.
Special programmes Steaming onions Steaming means cooking the onions in their own juices, with the addition of a little fat if necessary. Procedure ^ Cut the onions up into small pieces and place them in a solid cooking container with a little butter. ^ Cover the container or the dish with temperature (up to 100 °C) and steam resistant clingfilm or a lid.
Special programmes Disinfecting containers The steam oven will disinfect baby bottles and other containers so that at the end of the programme they are as germ free as they would have been had they been boiled. Check beforehand that all parts, teats etc. are declared by the manufacturer to be heat resistant to 100 °C and also that they can withstand steam. All parts of the bottles must be completely dry before they are reassembled to keep them germ free.
Special programmes Heating flannels Procedure ^ Moisten flannels and them roll them up. ^ Place them beside one another in a perforated cooking container. Function (depending on model) Steam Cooking / Universal Cook universal ! Settings Temperature: 70 °C Duration: 2 minutes Decrystallising honey Procedure ^ Loosen the lid and place the jar of honey in a perforated cooking container. ^ Stir the honey once during the cooking procedure.
Special programmes Making jam Only use unblemished, fresh produce which is in good condition for making jam. Glass jars Only use clean, washed, unchipped jars that are in good condition, with a twist-off lid with a volume of up to 250 ml. Once it has been filled with jam, wipe the rim of the jar with a clean cloth and hot water. Preparation Sort fruit carefully, rinse it briefly but thoroughly and allow it to drain. Be very careful when washing berries as these are delicate and are easily damaged.
Food probe How the food probe works The tip of the probe is pushed into the centre of the meat where it measures the core temperature continuously. The core temperature set will depend on the how well you want the meat cooked (i.e. rare or well done) and also the type of meat. A temperature within a range of 30 °C to 99 °C can be set. The cooking duration will depend on the temperature in the oven compartment and the thickness of the meat.
Food probe When to use it The food probe can be used with the following functions: - Combination mode Fan plus - Combination mode Conventional heat - Fan plus - Fan grill - Conventional heat - Intensive bake - Cake plus Important notes about using the food probe To ensure optimum results, please observe the following instructions. – Do not use deep, narrow, metal cooking containers, as these will disturb the radio signal.
Food probe The metal tip of the food probe must be fully inserted into the centre of the food. The handle should be angled upwards. Make sure it is not horizontal or pointing towards the corners of the oven or the door. Do not let the metal tip touch any bones or insert it into a particularly fatty area of the meat. Fat or meat coming into contact with the probe can lead to the oven switching off too early. If the meat is very heavily marbled with fat, select the highest core temperature given in the chart.
Food probe Settings Meat Core temperature°C Fillet of beef / Roast beef rare medium well done 60 - 65 70 - 75 80 - 85 Game 80 - 90 Gammon joint 75 - 85 Leg of lamb 80 - 85 Pork fillet / chop 70 - 80 Pork roast 80 - 90 Saddle of lamb 70 - 75 Saddle of roebuck / hare 65 - 75 Topside 80 - 90 Veal roast 75 - 80 45
Roasting We recommend using Combination mode Fan plus or Combination mode Conventional heat for roasting. Please ensure that the grease filter is in place correctly. Frozen meat must be defrosted before it is cooked. Never cook from frozen. You do not need to preheat the oven for roasting. The prepared meat is placed in a cold oven. Remove the skin and any sinews before roasting. Season according to taste, dot with butter or (in the case of game) bard with rashers of bacon.
Roasting Combination mode The lower the temperature in the cooking compartment compared to the core temperature, the longer the cooking process and therefore the more tender the result. Roast meat on the rack with the universal tray underneath. The meat juices will collect in the tray and can be used to make a gravy or sauce. The addition of steam prevents the surface of lean meat from drying out.
Roasting Roasting chart Type of meat Poultry Chicken drumsticks Function Stage Combination mode Fan plus 1 2 1 2 3 1 2 1 2 1 2 200 200 - 225 100 130 200 - 220 100 180 100 140 225 120 95 30 95 30 30 95 30 95 30 20 70 15 25 - 35 30 75 20 - 30 30 45 - 60 60 180 - 210 40 - 50 - 85 Fan plus 1 2 - 200 - 225 145 200 - 225 20 50 - 30 - 35 - 75 - 80 55 - 75 Combination mode Conventional heat 1 2 200 130 30 95 20 - 70 - 85 Combination mode Fan plus 1 2 - 200 - 225 145 200 - 225 200 - 225 20 50
Roasting Type of meat Game **Roebuck haunch* **Venison* **Wild boar joint* Function Stage Temp. in °C Moisture in % Duration in minutes Core temperature Combination mode Fan plus Combination mode Fan plus Combination mode Fan plus 1 2 225 100 30 95 20 - 30 - 80 - 90 1 2 225 100 30 95 20 - 30 - 80 - 90 1 2 200 - 220 150 30 50 30 - 35 - 80 - 90 * If you want to make a sauce add some hot water or hot stock to the universal tray at the beginning of roasting.
Baking Fan plus For baking on several levels at the same time When using Fan plus, reduce the temperatures given for Conventional heat by about 20 °C. Conventional heat For baking traditional recipes, e.g. fruit cake, casseroles. Also ideal for soufflés. Only bake on one level at a time. Place tray cakes on middle shelf. If using an older recipe or cookbook, set the temperature 10 °C lower than that recommended. The cooking duration does not need to be changed.
Baking Combination mode The gleaming finish on bread, rolls and puff pastry is achieved by cooking it with steam (maximum moisture, low temperature) in cooking stage 1. Browning takes place with high moisture and high temperature. The baking will become dryer with low moisture and high temperature. Bake partbaked rolls with 90 % moisture at the temperature given by the manufacturer on the packaging.
Baking Baking tips Only bake cakes, pizza, chips etc until they are golden. Do not overcook them. Remove the grease filter from the back wall. Otherwise results can be uneven. (Exception: fit the grease filter when baking open deep fresh fruit flans, e.g. plum or damson or pizza with lots of topping). Bakeware Use dark coloured tins for baking. These conduct the heat more swiftly to the mixture. Shiny metal tins reflect heat so cakes take longer to cook and do not brown evenly.
Baking Frozen food When baking deep frozen products such as chips, croquettes, cakes, pizza and baguettes, use the lowest temperature quoted on the manufacturer's packaging. Cook frozen desserts, pizza or baguettes on baking parchment on the rack. Cooking large frozen items on the baking tray or the universal tray can cause the metal to distort. Small items of frozen food such as oven chips or potato croquettes can be cooked on the universal tray.
Baking Baking chart Function Stage Temperature in °C Moisture in % Duration in minutes Conventional heat - 160 - 170 - 25 - 35 Fan plus - 150 - 180 - 25 Filled Combination mode Fan plus 1 2 3 4 100 190 - 210 190 - 210 190 - 210 100 90 75 20 7 10 5 6 Small pastries Combination mode Fan plus 2 3 100 180 160 - 180 100 75 20 7 9 15 Sponge mix Tin Tray Puff pastry Choux pastry Choux buns Cake plus - 150 - 50 Eclairs Cake plus - 150 - 50 Baguettes Combination mode Fan plus
Baking Function Stage Onion tart Intensive bake Pizza Intensive bake Combination mode Conventional heat Plaited loaf Plum flan Temperature in °C Moisture in % Duration in minutes - 175 - 205 - 35 - 175 - 205 - 35 1 2 3 90 150 150 - 180 100 90 20 2 15 15 Intensive bake - 175 - 205 - 35 Rye bread* Combination mode Fan plus 1 2 3 4 50 210 210 145 - 195 100 60 20 20 2 6 6 60 Spelt bread * Combination mode Fan plus 1 2 3 4 50 210 210 145 - 180 100 80 20 20 2 6 6 60 White b
Baking Function Stage Temp. in °C Moisture in % Duration in minutes Conventional heat - 170 - 190 - 50 Cake plus - 170 - 190 - 55 Combination mode Conventional heat - 150 - 190 95 25 Intensive bake - 170 - 190 - 40 Combination mode Fan plus 1 2 3 210 210 175 60 20 20 6 6 60 Quark dough Tray Creamed mixture Cake tin Small cakes Tray with fruit topping Sour dough Sourdough rye bread * The figures relate to 500 g flour whether baked as a loaf or in a tin.
Grilling The appliance door must remain shut during grilling, as otherwise the controls would become hot. Danger of burning. Do not use the food probe when using Full grill, Economy grill and Combination mode/Grill. Use – Full grill / Economy grill for grilling thin cuts and for browning cooked dishes, e.g. pasta bakes. – Fan grill for grilling thick cuts, e.g. rolled meat, poultry. Use the rack with the universal tray underneath for grilling. Grill thick items, e.g.
Grilling Useful tips Marinate lean meat or brush it with oil. Do not use other types of fat as they can burn and cause smoke. It is best to grill food of a similar thickness at the same time so that the grilling time for each item does not vary too greatly. Turn the food as quickly as possible to prevent the oven compartment cooling down.
Grilling Grilling chart Food Shelf level for the rack Function Step Temperature Moisture in °C in % Duration in minutes Trout*/** 250 g 2 Fan grill - 200 - 20 - 25 Trout*/** 250 g 2 Full grill - 225 - 25 - 30 Trout*/** 500 - 600 g 2 Full grill - 225 - 25 - 30 Salmon*/** 800 - 1000 g 2 Full grill - 190 - 40 - 45 Mackerel 2 Combination mode Grill 225 20 20 - 25 3 Combination mode Grill Combination mode Fan plus Combination mode Grill 1 225 20 15 2 30 20 20 3
Grilling Food Shelf level for the rack Function Step Temperature in °C Moisture Duration in % in minutes Burgers 2 Fan grill - 225 - 25 - 30 Burgers 3 Full grill - 225 - 20 - 25 Sausage fine/coarse cut 3 Full grill - 225 - 15 - 20 Nürnberger sausages 3 Fan grill - 225 - 10 - 15 Nürnberger sausages 3 Full grill - 225 - 10 - 15 Thüringer sausages 3 Full grill - 225 - 15 - 20 Peach halves* 3 Full grill - 225 - 5 - 10 Tomato halves* 3 Full grill - 225
Drying food Only use the Fan plus function to dry food so that moisture can be dissipated. Procedure ^ Cut the produce into similar sized pieces. ^ Divide the pieces out evenly on the rack or in a solid container. ^ Insert the condensate tray at the lowest level. Useful tip Bananas and pineapple are not suitable for drying.
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