Instructions for Use

11
Dehydrate Chart
Warm
In Warm, the upper and lower elements maintain a low
temperature in the oven cavity in order to keep food at
serving temperature.
This mode can be used to keep cooked foods warm until
ready to serve. Foods that should be kept moist should
be covered with a lid or with aluminum foil.
Steam
During steaming, hot steam surrounds the food and
prevents the loss of nutrients from the food. The shape,
color, and aroma of the dishes are retained.
You can cook a whole meal at once without different
flavors or aromas mixing. Place the food with the longest
cooking time in the appliance first and delay the rest until
the appropriate cooking time. The overall cooking time
will be extended with this feature, as steam escapes
each time the oven door is opened and has to be
reheated.
If the water tank runs dry during steam, the operation is
interrupted. Fill the water tank. Once the water tank is
placed back into the oven cavity, steaming will resume.
Steam Convection
This mode uses the upper and lower elements along with
the convection fan to move the hot air around the cavity.
Steam is added to help with the cooking process. With
added steam the food becomes crispy on the outside
while remaining juicy and tender on the inside.
If the water tank runs dry during steam, the operation is
interrupted. Fill the water tank. Once the water tank is
placed back into the oven cavity, steaming will resume.
Reheat
Reheat mode uses steam to gently reheat. It tastes and
looks as though it has been freshly prepared. Baked
items from the day before can be re-crisped.
Use containers that are flat and heat resistant. Cold
containers prolong the re-heating process.
When possible, only reheat dishes of the same size and
type at the same time. If this is not possible, use the
required time for the food item with the longest reheating
time. Place the food in the cookware onto the wire rack
on rack position 1.
Do not open the oven door during operation, steam will
escape.
Food Item Preparation Approx.
Drying 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