] Oven Operation
Drying
For best results, use a drying rack. It allows air to circulate evenly around the food.
The convection fan will operate during the drying procedure,
Setting the Controls for Drying
1.Press the Drying pad.
•The indicator word DRYING will flash and three dashes will appear,
2.Press the Auto Set pad for 140° F or press the appropriate number pads for the desired drying temperature.
•The temperature may be set between 100° - 200 ° F.
3.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.
of the oven door. The spacer provides a gap between the oven frame and the oven
door allowing moisture | / spacer |
to escape. |
|
NOTE: If the |
|
spacer is not | _' |
placed correctly, |
|
the convection fan |
|
will not operate. |
|
•Gently close the oven door
until the spacer rests against
the oven frame and light plunger The oven light will remain OFF when
the spacer is in the correct location.
Follow the drying guide on page 16 for
drying times. Cool foods to room temperature before testing for aloneness.
4.When drying is complete, turn the oven off by pressing the Cancel pad. Using a potholder, remove the magnetic spacer.
NOTE: Please keep the magnetic spacer in a safe and
convenient place for easy access. To replace, call 1.800-
° ° °
a drying rack, Co,_act _yolar
•Most fruits:and vegetabl_ dry well .and retain their color when dried at 140° F. Meat and]erky should be
dried at 145_
extended drying times of up to 8 hours.
•The length of drying times vary due tOthe 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::
i, :Dip fruit in a mixture of two parts bottled lemon
juice to one part co01 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 acid 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.
