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GettingtheMostOutofYourAppliance
Table8:DehydrateChart
Vegetables Peppers
Mushrooms
Tomatoes
Wash and towel dry. Remove membrane of 16-20
peppers, coarsely chopped about 1" pieces
Wash and towel dry. Cut stem end off. Cut 7-12
into 118"slices.
Wash and towel dry. Cut thin slices, 118" thick, 16-23
drain well.
Leathery with no moisture
inside
Tough and leathery, dry
Dry, brick red color
Herbs
Oregano, sage,
parsley, thyme,
fennel
Basil
Rinse and dry with paper towel
Use basil leaves 3 to 4 inches from top. Spray
with water, shake off moisture and pat dry.
Getting the Most Out
of Your Warming Drawer
Dry at 100°F for Crisp and brittle
3-5 hours
Dry at 100°F for Crisp and brittle
3-5 hours
General Tips Refer to the Warming Drawer Chart for recommended settings.
• To keep several different foods hot, set the temperature for the food needing
the highest setting.
• Place items needing the highest setting toward the side of the drawer and
items needing less heat in the center of the drawer.
• Food should be at serving temperature (above 140° F) before being placed in
the warming drawer. DO NOT use to heat cold food other than crisping crack-
ers, chips, and dry cereal, or warming dishes or plates.
• Preheat empty serving dish while preheating drawer if desired.
• Place cooked, hot food in warming drawer in its original cooking container or
in a heat-safe serving dish.
• Aluminum foil may be used to cover food; However, DO NOT line the warming
drawer with aluminum foil.
• Do not use the warming drawer for storage.
Table 9: Warming Drawer Chart
Bacon Hi Uncovered
Beef, Medium and well done Med Covered
Beef, rare Med Covered
Bread, hard rolls Med Uncovered
Bread, soft rolls, coffee cakes Med Covered
Biscuits Med Covered
Casseroles Med Covered
Eggs Med Covered
Fish, seafood Med Covered
Fried foods Hi Uncovered
Gravy, cream sauces Med Covered
Ham Med Covered
Pancakes Hi Covered
English 32
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