Amana AOCS3040 owner manual Slo-Cook, Dehydration, Fruits, Vegetables, Herbs and Spices

Suggested Dish Arrangements

•Determine rack level by dish size and amount of food.

•Covered dishes retain moisture better than uncovered dishes.

•Casserole items with bread or cracker topping should be left uncovered so toppings stay crisp.

•Roast should not be covered so a rich browness can be obtained.

•Wrap food items like baking potatoes and corn on the cob in foil.

•While using Slo-cook™ feature, one-dish items such as casseroles require adding a separate dish with water. This is important as it prevents overcooking of food.

Slo-Cook™ Trivet

Oven includes Slo-Cook™ trivet. This trivet should be placed in pan or roaster. Slo-Cook™ trivet elevates food keeping it out of food liquids.

Slo-Cook™ Trivet

Slo-Cook™

Slo-Cook™ feature sets oven temperature to cook like a crockpot (approximately 225°F) for up to 12 hours. Open oven door to confirm nothing is stored in oven cavity and set racks to proper height before using Slo-Cook™ feature. See “Slo-Cook™ Recipes” and “Slo-Cook™ Menu Meals” sections for recipes.

1.Press BAKE pad.

2.Press - pad until 250° is displayed.

3.Press OVEN CANCEL pad when finished.

•Remove food from oven when cooking time has elapsed. Food left in oven can overcook.

Dehydration

Dehydration is an excellent way to preserve fresh foods. The best way to become familiar with dehydration is using fruits, vegetables, herbs and spices.

1.Place food on dehydration rack or cookie sheet in middle of oven.

2.Open door to first stop position.

3.Press CONV BAKE pad.

4. Press - until 170° appears in display.

•Oven is equipped with a 12 hour automatic cancel feature. If dehydration time is longer than 12 hours, control will need to be reset.

5.When finished press OVEN CANCEL pad.

Dehydration Tips

Fruits

•Always start with fresh fruit.

•Cut fruit in equal pieces approximately 1/8" thick. Thinner pieces will more quickly.

•Fruits need to be dipped into an antioxidant, a color- keeping preservative, or two parts water and one part lemon juice. Treating fruit with an antioxidant will help it retain vitamins, color and flavor.

Vegetables

Most vegetables require blanching to inactivate enzymes.

Herbs and Spices

•Herbs and spices dry quickly.

•Check every 30 minutes to avoid over drying.

•When drying herbs, leaf clusters should be separated from stems.

Food	Drying Time	Results
Fruits
Apples	4–6 hours	Leathery, Soft
Bananas	16–20 hours	Leathery
Vegetables
Mushrooms	3–4 hours	Leathery, Soft
(No blanching)
Carrots	3–7 hours	Dry, Brittle
Herbs and Spices
Parsley	45–90 minutes	Dry, Crumbly
Orange/	3–7 hours	Hard, Tough
Lemon Peel

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