Gas Range Oven Operation 23
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Oven Operation
DEHYDRATIONTIPS
•Dehydration racks can be purchased at a hardware or
discount store.
•Select a convection setting of 150°F (65°C) and stack
the dehydration racks in the oven , as many as will fit.
•Convection baking time for apples, kiwi, oranges,
pears, strawberries and tomat oes is 6 to 8 hours.
•Totaldehydration times depend on the thickness of the
slices and the amount of pulp to seeds and juice.
Consult a food preservation guide f or specific times
and handling of various foods.
5
4
3
2
1
Oven rack positions.
Oven Racks
Each large oven has three heavy-duty rac ks. The small,
non-convection oven on 48" (121 9) ranges has two oven
racks. Each oven rack has a rack stop t hat prevents it
from sliding out of the oven complete ly.
Rack placement in the oven affects op timum cooking
results. Oven rack position 1 is clos est to the bottom and
position 5 is closest to the top. Ref er to the illustration
below. The Wolf cooking guide on pages 29–32 provide s
suggested rack positions.
Toins ert a rack, align the rack stops to the front of the
rack guide. Tip the rack upward so the ra ck stops slip
below the rail. Once in position, push the rack in. It should
slide freely and be level. Pull the rac k out to stop position
to check that it stops securely.
Toremov e a rack from the oven, pull the rack forward to
the stop position. Lift up on the front and continue pulling
until the rack releases.
Use dry pot holders when handling oven racks. Racks
retain heat after the oven is turned off.
Foods must be dried to below .60 water activity or
dry to the touch to be safely stored with no danger of
mold, yeasts or bacteria growing. When in doubt,
dehydrate for the maximum time specified.