Cooking Tips & Instruction Guide

12
Slow Roast
Slow Roast uses the upper and lower elements at low
temperatures to gently cook meat. Meat will be evenly
cooked throughout.
This mode is best suited for large boneless cuts of meat.
Place cookware in the oven and allow the oven to heat
up for about 10 minutes. Sear meat on the cooktop on all
sides, then place into the preheated cookware.
Dehydrate
Dehydrate dries heat with a third element behind the
back wall of the oven. The heat is circulated throughout
the oven by the convection fan.
Use Dehydrate to dry and/or preserve foods such as
fruits, vegetables and herbs. The oven stays on 24 hours
before shutting off automatically.
Tips:
▯ Dry most fruits and vegetables at 150°F (65°C). Dry
herbs at 100°F (40°C). 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 minimum drying time.
▯ Multiple drying racks (not included) can be used
simultaneously.
▯ Treat fruits with antioxidants to avoid discoloration.
Dehydrate Chart
Food Item Preparation Approx. Dry-
ing time
(hours)
Test for doneness
Fruit
Apples Dipped in 1/4 cup lemon juice and 2 cups
water. 1/4" (6 mm) slices
11 - 15 Slightly pliable
Bananas Dipped in 1/4 cup lemon juice and 2 cups
water. 1/4" (6 mm) slices
11 - 15 Slightly pliable
Cherries Wash and towel dry. For fresh cherries,
remove pits
10 - 15 Pliable, leathery, chewy
Orange Slices 1/4" (6 mm) slices 12 - 16 Skins are dry and brittle,
fruit is slightly moist
Pineapple rings, canned Towel dried 9 - 13 Soft and pliable
Pineapple rings, fresh Towel dried 8 - 12 Soft and pliable
Strawberries Wash and towel dry. Sliced 1/2" (12 mm)
thick, skin (outside) down on rack
12 - 17 Dry and brittle
Vegetables
Peppers Wash and towel dry. Remove membrane of
peppers, coursely chopped about 1" pieces
15 - 17 Leathery with no mois-
ture inside
Mushrooms Wash and towel dry. Cut off stem end. Cut
into 1/8" (3 mm) slices
7 - 12 Tough and leathery, dry
Tomatoes Wash and towel dry. Cut thin slices, 1/8"
(3 mm) thick, drain well
15 - 20 Dry, brick red color
Herbs
Oregano, Sage, Parsley,
Thyme, Fennel
Rinse and dry with paper towel Dry at 100°F
(38°C), 4 - 6
hours
Crisp and brittle
Basil Use basil leaves 3 to 4 inches (7.5 to 10 cm)
from the top. Spray with water, shake off
moisture and pat dry
Dry at 100°F
(38°C), 4 - 6
hours
Crisp and brittle