OVEN COOKING
Drying (select models)
For best results, use a drying rack. A drying rack allows air to circulate evenly around the food.
The convection fan will operate during the drying procedure.
To set Drying:
1.Place food in the oven.
•Open the oven door slightly.
The oven door needs to be opened slightly to allow moisture to escape from the oven during the drying process.
• Place the magnetic door spacer (Part No.
spacer | |
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circular area on the upper right of |
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the oven door. The spacer provides a |
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gap between the oven frame and the |
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oven door allowing moisture to escape. |
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• Gently close the oven door until the spacer |
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rests against the oven frame and light plunger. |
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The oven light will remain OFF when the spacer is |
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in the correct location. |
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Note: If the spacer is not placed correctly, the convection fan will not operate.
2. Press the Drying pad.
•DRY flashes in the display.
3.Press the Autoset 0 pad for 140° F or press the appropriate number pads for the desired drying temperature.
•Pressing the Autoset 0 pad will increase the temperature in 10 degree increments.
•The temperature may be set between 100° - 200° F.
4.After four seconds, DRY and the set temperature will appear in the display.
5.When drying is complete, turn the oven off by pressing the CANCEL pad.
Follow the Drying Guide on page 17 for drying times. Check foods at minimum times given. Cool foods to room tempera- ture before testing for doneness.
Drying Notes:
•To purchase a drying rack, contact your
•Most fruits and vegetables dry well and retain their color when dried at 140° F. Meat and jerky should be dried at
145° - 150° F. For optimal flavor, dry herbs at 100° F, however, at this lower temperature expect extended drying times of up to 8 hours.
•The length of drying times vary due to the following: Water and sugar content of food, size of food pieces, amount of food being dried, humidity in the air.
•Check foods at the minimum drying time. Dry longer if necessary.
•Fruits that turn brown when exposed to air should be treated with an antioxidant. Try one of the following methods:
1.Dip fruit in a mixture of two parts bottled lemon juice to one part cool water.
2.Soak fruit in a solution of 1 tsp. ascorbic acid or commer- cial antioxidant to 1 quart of cold water.
•Foods may drip during the drying process. After drying high acid or sugary foods, clean the oven bottom with soap and water. The porcelain oven finish may discolor if acidic or sugary food soils are not wiped up prior to high heat or a
•More than one rack of food may be dried at the same time. However, additional drying time is needed.
•Refer to other resources at your local library or call your local County Extension service for additional information.
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