
FOOD | VARIETIES BEST FOR | PREPARATION | APPROX. DRY | TEST FOR DONENESS |
| DRYING |
| TIME AT 140°F | AT MINIMUM DRY TIME |
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| (60°C) [HOURS]** |
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VEGETABLES |
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Tomatoes | Plum, Roma | Halve, remove seeds. Place skin | 12 to 18 | Tough to crisp |
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| side up on rack. Prick skins. |
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Carrots | Danvers Half Long, | Do not use carrots with woody | 4 to 8 | Tough to brittle |
| Imperator, Red Cored | fiber or pithy core. Wash, trim tops |
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| Chantenay | and peel if desired. Slice |
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| crosswise of diagonally into |
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| ¼" (6.0 mm) slices. Steam blanch |
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| for 3 min. |
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Hot Peppers | Ancho, Anaheim | Wash, halve and seed. Prick skin | 4 to 6 | Pods should appear |
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| several times |
| shriveled, dark red and |
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| crisp. |
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HERBS |
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Parsley, Mint, |
| Rinse in cold water. Pat dry with a | 1 to 3 | Brittle and crumbly |
Cilantro, Sage, |
| paper towel. Leave stems on until |
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Oregano |
| leaves are dry, then discard. |
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Basil |
| Cut leaves 3" to 4" (7.6 cm to | 2 to 5 | Brittle and crumbly |
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| 10.2 cm) from top of plant just as |
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| buds appear. Rinse leaves in cold |
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| water. |
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DRYING GUIDE CHART
*Fruits requiring an antioxidant to avoid discoloration.
**12 Hour Off will not occur during drying functions.
Thaw and Serve(onsomemodels)
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before or after cooking.
Doing so can result in food poisoning or sickness.
Use Thaw and Serve to thaw frozen foods that require thawing, but not cooking, before serving.
IMPORTANT: This feature is not meant for thawing meats or other foods that need to be cooked before serving.
To Set Thaw-Serve:
1.Place food in the oven on rack 3.
2.Press CONVECT.
3.Press the arrow to scroll to select
4.Select number of minutes to thaw.
5.If thawing is complete before time elapses, press the CANCEL pad and remove food from the oven. When the time has elapsed, the oven will turn off and beep.
THAW AND SERVE CHART
FROZEN ITEMS* |
| HINTS | ||
Whole Pies & Cakes | 1. | Remove frozen food from outer carton | Thawing for 30 minutes makes it easier to | |
Pies: Lemon meringue, cream, pecan, |
| and wrapping. | slice whole pies, cakes and cheesecake. | |
2. | Place frozen food on rack in middle of | Layer cakes will require only 15 minutes | ||
chocolate, sweet potato, French silk | ||||
Cakes: Vanilla, chocolate, coconut, and | 3. | oven. | before slicing. | |
Size and texture of food being thawed will | ||||
cream pie |
| 30 minutes for pies. | affect | |
| 4. | Remove from oven. | Larger or denser desserts may take longer | |
| 5. | Slice into | to thaw. | |
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| place on plates. | Cake slices will thaw quicker than pies. | |
| 6. | Return plates to oven. | Sweet potato pie slices may require 20 to | |
| 30 minutes. | |||
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Individual Servings: Slices of pie, slices of cake, other individual desserts, eclairs, cream puffs
1.Remove frozen food from container.
2.Place on plate.
3.Place plate on rack in middle of oven.
4.
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