Sharp SWA2450GS Manuel D'utilisation page 18

OVEN USE
DEHYDRATING WITH CONVECTION BAKE
At lower temperatures, the circulated heated air of Convection
Bake slowly removes moisture and can preserve hearty fruits,
vegetables and meats.
Note: Convection Bake is not recommended for drying fresh
herbs.
• Dehydrate foods using temperatures between 150ºF (65ºC)
to 160ºF (71ºC).
• Multiple racks can be used simultaneously.
DEHYDRATE CHART
FOOD
Fruit
• Apples Dip
• Bananas Dip
• Cherries Remove pits
• Oranges peels Slice only orange colored part of the skin
• Oranges slices / " round slices
1
4
• Pineapple / " rings, peeled and cored
1
4
rings
• Strawberries / " slices, skin side down on rack
1
2
Vegetables
• Peppers 1" pieces, inner membrane removed
• Mushrooms / " slices, trimmed
1
8
• Tomatoes / " slices
1
8
E
PREPARATION
/ " slices in 2 cups water with
1
4
/ " slices in 2 cups water with
1
4
• Some foods require as much as 16–23 hours to fully dehydrate.
• Consult a food preservation book for specific times and the
handling of various foods.
• Drying screens can be purchased at specialty kitchen shops.
• Pat foods dry with paper towels to absorb food moisture
before dehydrating.
HOURS
/ cup lemon juice
1
4
/ cup lemon juice
1
4
Canned: 9–13
Fresh: 8–12
18
TEST FOR DONENESS
11–15 Slightly pliable
11–15 Slightly pliable
10–15 Pliable, leathery, chewy
2–4 Dry and brittle
12–16 Dry and brittle skin, slightly
moist fruit
Soft and pliable
12–17 Dry and brittle
16–20 Leathery and dry
7–12 Tough, leathery and dry
16–23 Dry, brick red color