Siemens HD2525U, HD2528U manual Dehydrate, For Best Results

Getting the Most Out of Your Appliance

Table 6: Convection Roast Chart

Meats	Item	Weight	Oven Temp.	Roasting Timea		Internal Temp.
		(lbs.)	(oF)	(min. per lb.)		(oF)
Beef	Rib roast	4-6	325	25-32	145	(med/rare)
				28-32	160	(medium)
	Rib eye roast (boneless)	4-6	325	24-32	145	(med/rare)
				27-32	160	(medium)
	Rump, eye, tip, sirloin (bone-	3-6	325	25-30	145	(med/rare)
	less)			28-32	160	(medium)
	Tenderloin roast	2-3	425	15-25	145	(med/rare)
Pork	Loin roast (boneless or bone	5-8	350	15-25	160
	in)	3-6	350	20-30	160
	Shoulder
Poultry	Chicken - whole	3-4	375	14-20	180
	Turkey - unstuffedb	12-15	325	10-14	180
	Turkey - unstuffedb	16-20	325	9-13	180
	Turkey - unstuffedb	21-25	325	6-10	180
		3-8	325	20-25	170
	Turkey breast
		1-1 1/2	350	45-75 (total time)	180
	Cornish hen
Lamb	Half leg	3-4	325	30-35	160	(medium)
				25-30	170	(well)
	Whole leg	6-8	325	25-30	160	(medium)
				30-35	170	(well)

a.Roasting times are approximate and may vary depending on the shape of the meat.

b.Stuffed turkey requires additonal roasting time. The minimum safe temperature for stuffing in poultry is 165°F.

Dehydrate	The dehydrate mode dries with heat from a
	third element behind the back wall of the oven.
	The heat is circulated throughout the oven by
	the convection fan. Use dehydrate to dry and/or
	preserve foods such as fruits, vegetables and
	herbs. This mode holds an optimum low tem-
	perature (100° F - 160° F) while circulating the
	heated air to slowly remove moisture. The oven
	will stay on for 48 hours before shutting off
	automatically.

For Best Results:

•Dry most fruits and vegetables at 140° F. Dry herbs at 100° F. (Refer to the Dehydrate Chart for examples).

•Drying times vary depending on the moisture and sugar content of the food, the size of the pieces, the amount being dried and the humidity in the air. Check food at the minimum drying time.

•Multiple drying racks (not included) can be used simultaneously. Contact your dealer to order drying racks.

•Treat fruits with antioxidants to avoid discoloration.

•Consult a food preservation book, county Cooperative Extension Office or library for additional information.

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