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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:
Dehydrate Chart
Food Item
Fruit
Apples
Bananas
Cherries
Orange Slices
Pineapple rings, canned
Pineapple rings, fresh
Strawberries
Vegetables
Peppers
Mushrooms
Tomatoes
Herbs
Oregano, Sage, Parsley,
Thyme, Fennel
Basil
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.
Proof
Dough will proof more quickly using Proof mode. It will
also ensure the dough will not dry out. Only start Proof
mode when the oven compartment has fully cooled
down.
Preparation
Dipped in 1/4 cup lemon juice and 2 cups
water. 1/4" (6 mm) slices
Dipped in 1/4 cup lemon juice and 2 cups
water. 1/4" (6 mm) slices
Wash and towel dry. For fresh cherries,
remove pits
1/4" (6 mm) slices
Towel dried
Towel dried
Wash and towel dry. Sliced 1/2" (12 mm)
thick, skin (outside) down on rack
Wash and towel dry. Remove membrane of
peppers, coursely chopped about 1" pieces
Wash and towel dry. Cut off stem end. Cut
into 1/8" (3 mm) slices
Wash and towel dry. Cut thin slices, 1/8"
(3 mm) thick, drain well
Rinse and dry with paper towel
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 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.
▯
Approx.
Drying time
(hours)
11 - 15
11 - 15
10 - 15
12 - 16
9 - 13
8 - 12
12 - 17
15 - 17
7 - 12
15 - 20
Dry at 100°F
(38°C), 4 -
6 hours
Dry at 100°F
(38°C), 4 -
6 hours
Allow yeast dough to proof twice. Use the table for
setting recommendations for both proof processes.
Dough Fermentation
Position the dough bowl on the wire rack. Use the
settings indicated in the table. Do not open the oven
door during the proofing process as moisture will
escape. Do not cover the dough.
Final Fermentation
Place the dough into the oven on the rack level indicated
in the specific cooking charts in the section Steam Oven
Cooking Charts or Conventional Oven Cooking Charts.
Wipe moisture from the oven cavity before baking.
Test for doneness
Slightly pliable
Slightly pliable
Pliable, leathery, chewy
Skins are dry and brittle,
fruit is slightly moist
Soft and pliable
Soft and pliable
Dry and brittle
Leathery with no mois-
ture inside
Tough and leathery, dry
Dry, brick red color
Crisp and brittle
Crisp and brittle
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