Warm
Dehydrate
Tips
t | In Warm, the upper and lower elements maintain a low tempera- |
ture in the oven cavity in order to keep food at serving tempera- | |
| ture. |
|
|
•Use the Warm mode to keep cooked foods hot until ready to serve.
•Warm mode temperatures are 150 ºF - 225 ºF.
•Foods that must be kept moist should be covered with a lid or aluminum foil.
mCaution:When using Warm mode, follow these guidelines:
•Do not use the Warm mode to heat cold food.
•Be sure to maintain proper food temperature. The USDA recommends holding hot food at 140 ºF or warmer.
•DO NOT warm food longer than one hour.
T | Dehydrate 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 temperature (100 ºF - 175 ºF) while circulating the heated air to slowly remove moisture. The oven stays on for 48 hours before shutting off automatically.
•Dry most fruits and vegetables at 150 ºF. Dry herbs at 100 ºF (refer to the De- hydrate 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.
•Treat fruits with antioxidants to avoid discoloration.
•Consult a food preservation book, county Cooperative Extension Office or li- brary for additional information.
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