3.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.
4.Press CONVECT.
5.Press the arrow to scroll to select DRYING.
6.Select a displayed temperature or enter a temperature with the number pads. Temperatures can be set between 100°F and 200°F (38°C and 93°C).
7.“DRYING” and the temperature will be displayed. “PREHEAT” will be displayed until the programmed temperature is reached.
8.Press CANCEL when finished drying.
Follow the Drying Guide chart for drying times.
Check foods at minimum times given. Cool foods to room temperature before testing for doneness
DRYING GUIDE CHART.
■The length of drying times vary due to 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 3 tablespoons lemon juice to 1 quart of cool water.
2.Soak fruit in a solution of 1 teaspoon ascorbic acid or commercial antioxidant to 1 quart of cold water.
■Most fruits and vegetables dry well and retain their color when dried at 140°F (60°C). Meat and jerky should be dried between 145°F and 150°F (63°C and 65°C). For optimal flavor, dry herbs at 100°F (38°C), however, at this lower temperature expect extended drying times of up to 8 hours.
■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
FOOD | VARIETIES BEST FOR | PREPARATION | APPROX. DRY | TEST FOR DONENESS |
| DRYING |
| TIME AT 140°F | AT MINIMUM DRY TIME |
|
|
| (60°C) [HOURS]** |
|
|
|
|
|
|
FRUIT |
|
|
|
|
|
|
|
|
|
Apples* | Firm varieties: Graven | Wash, peel if desired, core and | 4 to 8 | Pliable to crisp. Dried |
| Stein, Granny Smith, | slice into ¹⁄₈" (3.0 mm) slices. |
| apples store best when |
| Jonathan, Winesapp, Rome |
|
| slightly crisp. |
| Beauty, Newton |
|
|
|
|
|
|
|
|
Apricots* | Blenheim/Royal most | Wash, halve, and remove pits. | 18 to 24 | Soft and pliable |
| common. Tilton also good. |
|
|
|
|
|
|
|
|
Bananas* | Firm varieties | Peel and cut into ¼" (6.0 mm) | 17 to 24 | Pliable to crisp |
|
| slices. |
|
|
|
|
|
|
|
Cherries | Lambert, Royal Ann, | Wash and remove stems. Halve | 18 to 24 | Pliable and leathery |
| Napoleon, Van or Bing. | and remove pits. |
|
|
|
|
|
|
|
Nectarines and | Freestone varieties. | Halve and remove pits. Peeling is | 24 to 36 | Pliable and leathery |
Peaches* |
| optional but results in better- |
|
|
|
| looking dried fruit. |
|
|
|
|
|
|
|
Pears* | Bartlett | Peel, halve and core. | 24 to 36 | Soft and pliable |
|
|
|
|
|
Pineapple | Fresh or canned | Wash peel and remove thorny | Canned: 14 to 18 | Soft and pliable |
|
| eyes. Slice lengthwise and remove | Fresh: 12 to 6 |
|
|
| the small core. Cut crosswise into |
|
|
|
| ½" (12.0 mm) slices. |
|
|
Orange and Select
Lemon peel Do not dry the peel of fruit marked “color added.”
Wash well. Thinly peel the outer 1 to 2Tough to brittle ¹⁄₁₆" to ¹⁄₈" (1.5 mm to 3.0 mm) of
the peel.
16
