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Using the Oven English | 32 |
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.
FOOD PREPARATION APPROX. TIME (HRS) DONENESS TEST
FRUIT
Apples Dipped in ¼ cup lemon juice and 2
cups water, ¼'' slices
8 – 15 Slightly pliable
Bananas Dipped in ¼ cup lemon juice and 2
cups water, ¼'' slices
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, canned Towel dried 8 – 13 Soft and pliable
Pineapple rings, fresh Towel dried 7 – 12 Soft and pliable
Strawberries Wash and towel dry. Sliced ½'' thick,
skin down on rack
9 – 17 Dry and brittle
VEGETABLES
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,
ǩ'' thick
5 – 12 Tough and leathery, dry
Tomatoes Wash and towel dry. Cut thin slices,
ǩ'' thick, drain well
5 – 12 Dry, brick red color
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