31
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 switch.
CAUTION
Youmust carefully check the food during the dehydration process to
ensure that it does not catch fire.
Operation
30
Broiling

Broiling Chart

Note: The above information is given as a guide only.
Typeand Time
Cut of Meat Weight Setting Rack (min)
BEEF
Sirloin,1"
Rare 12 oz Broil 34
Medium 12oz Broil 35
Welldone 12oz Broil 36
T-Bone,3/4"
Rare 10 oz Broil 34
Medium 10oz Broil 36
Welldone 10oz Broil 38
Hamburger,1/2"
Medium 1/4 lb. Broil 36
Welldone 1/4 lb. Broil 38
CHICKEN
Bnlsbreast,1” 1/2lb. Broil 3 15
Bnlsbreast,1” 1/2lb. ConvectionBroil 3 15
Bone-inbreast 2- 3 lbs total Broil 1 22
Bone-inbreast 2- 3 lbs total ConvectionBroil 1 20
Chickenpieces 2 - 3 lbstotal Broil 3 22
Chickenpieces 2 - 3 lbstotal Convection Broil 3 20
HAM
Hamslice, 1" 1 lb. Broil 3 10
LAMB
Ribchops, 1" 12 oz. ConvectionBroil 28
PORK
Loinchops, 3/4" 1 lb. ConvectionBroil 2 10
Bacon Broil 23
FISH
Salmonsteak 1 lb. Broil 28
Fillets 1 lb. Broil 28
Operation