Thermador Pro Harmony PRD304GHC Guide D'utilisation Et D'entretien page 29

Dehydrating Foods with Convection Bake
Use the Convection Bake to dry and preserve fruits and vegetables.
Tips:
• 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.
• Dry most fruits and vegetables at 150°F (66°C).
• Check food at the minimum drying time.
• It is best to use drying racks (not included) so that air can flow around the food. Do not place food directly on a baking
sheet or pan. Food needs to be elevated to ensure even drying.
• Multiple drying racks can be used simultaneously.
• Racks #2 and #4 or #1, #3 and #5 can be used for multiple rack dehydrating. Use rack #3 if only dehydrating one rack.
• Dehydrating meat is not recommended due to food safety concerns.
• Consult a food preservation book, county Cooperative Extension Office or library for additional information.
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Food Item Preparation I Drying Test for Doneness
I T me I.,s j
Fruit
Apples Dipped in ¼ cup lemon juice and 2 cups water, 8 - 15 Slightly pliable
¼" slices
Bananas Dipped in 1/4cup lemon juice and 2 cups water, 8 - 15 Slightly pliable
1/4"slices
Cherries Wash and towel dry. For fresh cherries, remove 7 - 18 Pliable leathery, chewy
pits
Orange peels Orange part of skin thinly peeled from oranges. 1 - 4 Dry and brittle
Orange slices 1/4"slices of orange 9 - 16 Skins are dry and brittle, fruit is
slightly moist
Pineapple rings, Towel dried 8 - 13 Soft and pliable
canned
Pineapple rings, Towel dried 7 - 12 Soft and pliable
fresh
Strawberries Wash and towel dry. Sliced ½" thick, skin down 9 - 17 Dry and brittle
on rack
Vegetables
Peppers Wash and towel dry. Remove membrane of 13 - 17 Leathery with no moisture inside
peppers, 1" coarsely chopped pieces
Mushrooms Wash and towel dry. Cut thin slices, ½" thick 5 - 12 Tough and leathery, dry
Tomatoes Wash and towel dry. Cut thin slices, ½" thick, 5 - 12 Dry, brick red color
drain well
Table 2: Dehydrate Chart
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