Siemens HB30S51UC, HB30D51UC manual Dehydrate Chart

Dehydrate

Dehydrate Chart

Dehydrate dries with heat from 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. This mode holds an optimum low temperature (100 ºF – 160 ºF) while circulating the heated air to slowly remove moisture. The oven stays on for 48 hours before shutting off automatically.

Tips: • Dry most fruits and vegetables at 140 ºF. Dry herbs at 100 ºF (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 the minimum drying time.

•Multiple drying racks (not included) can be used simultaneously.

•Treat fruits with antioxidants to avoid discoloration.

•Consult a food preservation book, county Cooperative Extension Office or library for additional information.

		Approx.	Test for
Food Item	Preparation	drying
			doneness
		time (hrs)
Fruit
Apples	Dipped in ¼ cup lemon	11–15	Slightly pliable.
	juice and 2 cups water,
	¼" slices.
Bananas	Dipped in ¼ cup lemon	11–15	Slightly pliable.
	juice and 2 cups water,
	¼" slices.
Cherries	Wash and towel dry. For	10–15	Pliable leathery,
	fresh cherries, remove		chewy.
	pits.
Orange peels	Orange part of skin thinly	2–4	Dry and brittle.
	peeled from oranges.
Orange slices	¼" slices of orange.	12–16	Skins are dry
			and brittle, fruit
			is slightly moist.
Pineapple rings
canned	Towel dried.	9–13	Soft and pliable.
fresh	Towel dried.	8–12	Soft and pliable.
Strawberries	Wash and towel dry.	12–17	Dry and brittle.
	Sliced ½" thick, skin
	(outside) down on rack.

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