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31
Convection Dehydrate
Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits
and vegetables. Warm air is circulated by a motorized fan in the rear
of the oven and over a period of time, the water is removed from
the food by evaporation. Removal of water inhibits growth of
microorganisms and retards the activity of enzymes. It is important to
remember that dehydration does not improve the quality, so only
fresh, top-quality foods should be used.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the oven;
contact a local store handling speciality cooking utensils).
3. Set the temperature control to 200°F (93.3°C) and turn on the
convection fan switch.
CAUTION
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
Operation
30
Broiling
Broiling Chart
Note: The above information is given as a guide only.
Type and Time
Cut of Meat Weight Setting Rack (min)
BEEF
Sirloin, 1"
Rare 12 oz Broil 3 4
Medium 12 oz Broil 3 5
Well done 12 oz Broil 3 6
T-Bone, 3/4"
Rare 10 oz Broil 3 4
Medium 10 oz Broil 3 6
Well done 10 oz Broil 3 8
Hamburger, 1/2"
Medium 1/4 lb. Broil 3 6
Well done 1/4 lb. Broil 3 8
CHICKEN
Bnls breast, 1” 1/2 lb. Broil 3 15
Bnls breast, 1” 1/2 lb. Convection Broil 3 15
Bone-in breast 2 - 3 lbs total Broil 1 22
Bone-in breast 2 - 3 lbs total Convection Broil 1 20
Chicken pieces 2 - 3 lbs total Broil 3 22
Chicken pieces 2 - 3 lbs total Convection Broil 3 20
HAM
Ham slice, 1" 1 lb. Broil 3 10
LAMB
Rib chops, 1" 12 oz. Convection Broil 2 8
PORK
Loin chops, 3/4" 1 lb. Convection Broil 2 10
Bacon Broil 2 3
FISH
Salmon steak 1 lb. Broil 2 8
Fillets 1 lb. Broil 2 8
Operation
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