Operation Manual

Drying
This programme is designed for
traditional style drying of food to
preserve it.
The temperature can be set between
80 and 100 °C.
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 to be dried evenly
over the glass tray or the rack.
^
Select .
^
Select "Drying".
^
Alter the recommended temperature
if necessary and then set the
duration.
^
Follow the instructions in the display.
Food Drying time
Fruit 2–8 hours
Vegetables 3–8 hours
Herbs 50–60 minutes
^ 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.
Further applications
110