To Warm Plates:
•Place two stacks of up to four plates each in the oven.
•Press More Options pad.
•Select KEEP WARM.
•Select 170° temperature.
•Warm for five minutes. Turn off the oven by pressing the CANCEL pad and leave plates in the oven for 15 minutes more.
•Use only
•Do not set warm dishes on a cold surface as rapid temperature changes could cause crazing or breakage.
Notes:
•Food should be hot when placed in oven.
•For optimal food quality, foods should be kept warm for no longer than 1 hour.
•To keep foods from drying, cover loosely with foil or a glass lid.
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.The oven door needs to be opened slightly to allow moisture to escape from the oven during the drying process.
•Open the oven door slightly.
•Place the magnetic door spacer (Part No.
plunger switch. The spacer provides a gap between the oven
frame and the oven door to allow moisture to escape.
•Gently close the door until the spacer magnet makes contact with the oven door. The magnet will hold the spacer in the proper position during the drying process and allows the door to be opened at any time during drying without losing proper positioning.
Important: If the spacer is not placed correctly, the convection fan will not operate.
2.Press Convect pad.
3.Press the arrow to scroll.
4.Select DRYING.
5.Select a displayed temperature or enter a temperature with the number pads. Temperatures can be set between 100° F and 200° F.
6.DRYING and the temperature will be displayed. PREHEAT will be displayed until the programmed temperature is reached.
7.When drying is complete, remove food from
oven and press CANCEL pad.
Follow the Drying Guide on page 24 for drying times. Check foods at minimum times given. Cool foods to room temperature before testing for doneness.
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 commercial 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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