9. When the selected internal temperature of the food has | spacer in the proper position during the drying process | ||||||
| been reached, the oven will shut off and a beep will sound. | and allows the door to be opened at any time during | |||||
10. Remove the probe from the oven receptacle. The probe | drying without losing proper positioning. | ||||||
| |||||||
| will be hot. Hold probe plug with an oven mitt or | Important: If the spacer is not placed correctly, the | |||||
| potholder when removing from the oven. |
|
| convection fan will not operate. | |||
Notes: |
|
|
|
| 2. Press Convect pad. | ||
|
|
|
| 3. Press the arrow to scroll. | |||
• | The probe must be removed from the oven when it is not | ||||||
4. Select DRYING. | |||||||
| being used. |
|
|
|
| ||
|
|
|
|
| 5. Select a displayed temperature or enter a temperature with | ||
• | Because of the excellent insulation of the oven, the | ||||||
the number pads. Temperatures can be set between | |||||||
| retained heat continues to cook the food after the beep | ||||||
| 100° F and 200° F. | ||||||
| has sounded and the oven has turned off. For this | ||||||
|
| ||||||
| reason, it is important to remove the food from the oven | 6. DRYING and the temperature will be displayed. PREHEAT | |||||
| as soon as the beep sounds. |
|
|
| will be displayed until the programmed temperature is | ||
• | Use the handle of the probe for inserting or removing. | reached. | |||||
| |||||||
| Do not pull on the cable. |
|
|
| 7. When drying is complete, remove food from | ||
• | The probe is hot after cooking – use a potholder or | oven and press CANCEL pad. | |||||
| |||||||
| oven mitt to remove. |
|
|
| Follow the Drying Guide on page 24 for drying times. | ||
• | To clean cooled probe, wipe with a soapy dishcloth. | Check foods at minimum times given. Cool foods to room | |||||
temperature before testing for doneness. | |||||||
| Do not submerge probe in water or wash in |
|
| ||||
|
|
|
| ||||
| dishwasher. |
|
|
|
| Notes: | |
|
|
|
|
|
| ||
Suggested Internal Food Temperatures | • To purchase a drying rack, contact your | ||||||
dealer for the “DRYINGRACK” Accessory Kit or call | |||||||
|
|
|
|
|
| ||
|
|
| INTERNAL | ||||
|
|
|
| ||||
| FOOD | TEMPERATURE | • Most fruits and vegetables dry well and retain their color | ||||
|
|
|
|
|
| when dried at 140° F. Meat and jerky should be dried at | |
Ground Beef |
| 165 | ° | F | 145° - 150° F. For optimal flavor, dry herbs at 100° F, | ||
Fresh Beef, Veal, Lamb | Medium Rare | 145 | ° | F | however, at this lower temperature expect extended | ||
| drying times of up to 8 hours. | ||||||
|
| Medium | 160 | ° | F | ||
|
|
|
| ||||
|
| Well Done | 170° F | • The length of drying times vary due to the following: | |||
Chicken, Turkey | Whole | 180° F | Water and sugar content of food, size of food | ||||
|
| Breast | 170° F | pieces, amount of food being dried, humidity in the | |||
Pork | Medium | 160° F | |||||
air. | |||||||
|
| Well Done | 170° F | • Check foods at the minimum drying time. Dry longer if | |||
|
| Ham, Precooked | 140° F | ||||
|
| necessary. | |||||
|
|
|
|
|
| ||
|
|
|
|
|
| • Fruits that turn brown when exposed to air should be | |
Drying (select models) |
|
|
| treated with an antioxidant. Try one of the following | |||
For best results, use a drying rack. A drying rack allows air to | methods: | ||||||
1. Dip fruit in a mixture of two parts bottled lemon juice | |||||||
circulate evenly around the food. |
|
|
| ||||
The convection fan will operate during the drying procedure. | to one part cool water. | ||||||
2. Soak fruit in a solution of 1 tsp. ascorbic acid or | |||||||
To set Drying: |
|
|
|
| |||
|
|
|
| commercial antioxidant to 1 quart of cold water. | |||
1. The oven door needs to be opened slightly to allow mois- | |||||||
• Foods may drip during the drying process. After drying | |||||||
ture to escape from the oven during the drying process. | |||||||
high acid or sugary foods, clean the oven bottom with | |||||||
• | Open the oven door slightly. |
|
|
| |||
|
|
| soap and water. The porcelain oven finish may discolor if | ||||
• | Place the magnetic door spacer |
|
|
| acidic or sugary food soils are not wiped up prior to high | ||
|
|
| heat or a | ||||
| (Part No. |
|
|
| |||
|
|
|
|
| |||
| plunger switch at the upper right |
|
|
| • More than one rack of food may be dried at the same | ||
| side of the oven frame. The spacer |
|
|
| time. However, additional drying time is needed. | ||
| provides a gap between the oven |
|
|
| • Refer to other resources at your local library or call your | ||
| frame and the oven door to allow |
|
|
| |||
|
|
|
| local County Extension service for additional information. | |||
| moisture to escape. |
|
|
| |||
|
|
|
|
|
•Gently close the door until the spacer magnet makes contact with the oven door. The magnet will hold the
23