Drying food
Drying is a traditional method of preserving fruit, certain vegetables and herbs.
It is important that fruit and vegetables are ripe and not bruised before they are dried.
Prepare the food for drying
–Peel and core apples, and cut into slices 0.5 cm thick.
–Stone plums, if necessary.
–Peel, core and cut pears into thick wedges.
–Peel and slice bananas.
–Clean mushrooms and cut them in half or slice them.
–Remove parsley and dill from the stem.
Distribute the food evenly over the universal tray.
Select Fan plus or Conventional heat .
Select a temperature of
Place the universal tray on shelf level 1.
With Fan plus you can dry produce on levels 1+3 at the same time.
Food | |
Fruit | |
Vegetables | |
Herbs* |
Drying time
*Use Conventional heat for drying herbs.
Reduce the temperature if condensation begins to form in the oven.
Danger of burning. Wear oven gloves when removing the dried food from the oven.
Allow the dried fruit or vegetables to cool down after drying.
Dried fruit must be completely dry, but also soft and elastic.
Store in sealed glass jars or tins.
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