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Further applications
58
Drying
Dehydrating or drying is a traditional
method of preserving fruit, certain
vegetables and herbs.
It is important that fruit and vegetables
are ripe and not bruised before they are
dried.
Peel and core the food for drying, if
necessary, and cut it up.
Distribute the food for drying evenly
in a single layer according to size
over the wire rack or the glass tray.
Dry on a maximum of 2levels at the
same time.
Place the food for drying on shelf
levels1+2.
If you are using both the wire rack
and glass tray, insert the glass tray
below the wire rack.
Select Fan plus.
Alter the recommended temperature
and then set the drying time.
Turn the food for drying on the glass
tray at regular intervals.
The drying times are longer for whole
or halved dried food.
Food for
drying
[°C] [h]
Fruit 60–70 2–8
Vegetables 55–65 4–12
Mushrooms 45–50 5–10
Operating mode, Temperature,
Drying time, Fan plus
Reduce the temperature if
condensation begins to form in the
oven compartment.
Removing the dried food
Risk of injury caused by hot
surfaces.
The oven gets hot during operation.
You could burn yourself on the
heating elements, oven compartment
or accessories.
Use oven gloves when removing
dried food from the oven.
Allow the dried fruit or vegetables to
cool down after drying.
Dried fruit needs to be completely dry,
but also soft and elastic. Juice should
not escape when cut.
Store dried food in sealed glass jars
or tins.
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