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Page. 42
One rack convection baking
Two rack convection baking
Three rack convection baking
Dehydrating foods with convection bake
Use the convection bake to dry and preserve fruits and
vegetables.
Tips:
• 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.
• Dry most fruits and vegetables at 150°F (66°C).
• Check food at the minimum drying time.
• It is best to use drying racks (not included) so that air
can flow around the food. Do not place food directly
on a baking sheet or pan. Food needs to be elevated
to ensure even drying.
• Multiple drying racks can be used simultaneously.
• Racks 2 and 4 or 1, 3 and 5 can be used for multiple
rack dehydrating. Use rack 3 if only dehydrating one
rack.
• Dehydrating meat is not recommended due to food
safety concerns.
• Consult a food preservation book, county Cooperative
Extension Office or library for additional information.
Convection bake dehydration recommendations
Level Conv bake mode
3 -- When baking on one rack, best results are
obtained in the bake mode.
2 -- Roasting a turkey or a large piece of meat.
Levels Conv bake mode
2 and 4 -- Use for cakes, cookies, biscuits, and other
baked goods. Cake pans should be
staggered. Cookie sheets should be placed
on rack 2 directly under the one on rack 4.
-- To bake several casseroles, frozen pies, or
cakes.
-- These two racks can also be used for a large
oven meal.
Levels Conv bake mode
1, 3, and 5
Dual Fuel
Gas
see note
-- When several sheets of cookies are to
be baked. Place the baking sheets
directly above each other on the
respective racks to allow air to flow
around the baking sheets.
-- Gas range rack levels for:
Cookies: 2, 3, and 4
Other foods: 1, 3, and 5
Food Preparation
Approx.
time
(hrs)
Doneness
test
Apple, ¼''
slices
Dipped in ¼ cup
lemon juice and 2
cups water
8 – 15 Slightly
pliable
Bananas, ¼''
slices
Dipped in ¼ cup
lemon juice and 2
cups water
8 – 15 Slightly
pliable
Cherries Wash and towel
dry. For fresh
cherries, remove
pits
7 – 18 Pliable
leathery,
chewy
Orange peels Orange part of
skin thinly peeled
from oranges.
1 – 4 Dry and
brittle
Orange slices ¼'' slices of
orange
9 – 16 Skins are
dry and
brittle, fruit
is slightly
moist
Pineapple
rings
Towel dried 7 – 12 Soft and
pliable
Strawberries Wash and towel
dry. Sliced ½''
thick, skin down
on rack
9 – 17 Dry and
brittle
Peppers Wash and towel
dry. Remove
membrane of
peppers, 1''
coarsely chopped
pieces
13 – 17 Leathery
with no
moisture
inside
Mushrooms Wash and towel
dry. Cut thin slices,
1/8'' thick
5 – 12 Tough and
leathery,
dry
Tomatoes Wash and towel
dry. Cut thin slices,
1/8'' thick, drain
well
5 – 12 Dry, brick
red color
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