Convection Dehydrate

Convection Dehydrate

This oven is designed not only to cook, but also to dehydrate fruits and vegetables. Warm air is circulated by a motorized fan in the rear of the oven and over a period of time, the water is removed from the food by evaporation. Removal of water inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the quality, so only fresh, top-quality foods should be used.

1.Prepare the food as recommended.

2.Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils).

3.Set the temperature control to 200°F (93.3°C) and turn on the convection fan.

CAUTION

You must carefully check the food during the dehydration process to ensure that it does not catch fire.

Operation

Convection Defrost

Convection Defrost

Air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat. To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.

1.Place the frozen food on a baking sheet.

2.Set the oven temperature control knob to “OFF” and turn on the convection fan.

WARNING

To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.

Operation

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Viking F20642 EN, DCCG1304BSS, DCCG1304BIB, DCCG13014BIB, 062509J manual Convection Dehydrate, Convection Defrost
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062509J, DCCG130, DCCG13014BIB, DCCG1304BIB, F20642 EN specifications

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