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Convection Dehydration
Convection dehydration is an excellent way to
preserve fresh foods. The best way to become
familiar with dehydration is using fruits,
vegetables, herbs and spices.
Dehydrating
1. Place food on dehydration rack or cookie
sheet in middle of oven.
2. Open door to first stop position.
3. Touch CONV BAKE.
4. Touch _, until the 170°F appears in the
display.
The oven is equipped with a 12 hour automatic
cancel feature. If dehydration time is longer
than 12 hours the control will need to be reset.
When Finished
Touch CANCEL.
Dehydration Tips
Fruits
1. Always start with fresh fruit.
2. Cut fruit in equal pieces approximately
1/8" thick. Thinner pieces will dry quicker.
3. Fruits need to be dipped into an antioxidant,
a color keeping preservative, or two parts
water and one part lemon juice.
4. Treating the fruit with an antioxidant will help
it retain vitamins, color and flavor.
Vegetables
Most vegetables require blanching to inactivate
the enzymes.
Herbs and Spices
1. Herbs and spices dry quickly.
2. Check every 30 minutes to avoid over- drying.
3. When drying herbs, the leaf clusters should
be separated from the stems.
Dehydration Chart
Approximate Dehydration Time
Apples
Drying Time .............. 4 to 6 hours
Results ..................... Leathery Soft
Bananas
Drying Time .............. 16 to 20 hours
Results ..................... Leathery
Mushrooms
Drying Time .............. 3 to 4 hours
Results ..................... Leathery, Dry
Carrots
Drying Time .............. 3 to 7 hours
Results ..................... Dry, Brittle
Parsley
Drying Time .............. 45 to 90 minutes
Results ..................... Dry, Crumbly
OrangelLemon Peel
Drying Time .............. 1 to 2 hours
Results ..................... Hard, Tough
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