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Solving Discoloration Problems
To prevent darkening during dehydration and storage, you
should steam blanch apples, apricots, peaches, nectar-
ines, pears or foods that will oxidize.
To steam blanch:
1. Add one inch of water to a four quart sauce pot.
Insert the steam basket and place the fruit in it.
2. Cover the pot and steam for one to two minutes.
3. Remove with a slotted spoon and dab with a paper
towel to remove excess moisture before dehydrating.
4. Apples, pears, pineapples, and some other fruits will
brown or darken during dehydration. To prevent dis-
coloration, dip fruits in pineapple juice or lemon juice
after steam blanching.
Creating a Candied Effect
To give fruit a candied effect and to help retain color,
blanch them in a simple syrup. You can candy the fruits
mentioned above as well as figs and plums. The basic
ratio for a simple syrup is one cup of sugar to one cup of
water, Add these ingredients to a four quart stock pot and
bring to a boil. Stir until all the sugar dissolves. Remove
the saucepan from the cooktop and allow it to cool. Dip
fruit into the simple syrup after it has cooled.
Preventing Tough Skins When Dehydrating
You should water blanch items with tough skins such as
grapes, prunes, dark plums, cherries, figs and some types
of berries. Water blanching these types of fruit will crack
the skins so that moisture can escape and dehydration
can be done more effectively.
To water blanch:
1. Bring two quarts of water to boil in a four quart sauce
pot.
2. Drop the fruit in the water for one to two minutes, or
until the skin begins to crack.
3. Remove the fruit with a slotted spoon and dab dry
with a paper towel before dehydrating. The pit can be
left inside or removed half way through the dehydrat-
ing process.
Defrosting Tips
• Food that takes an exceptional amount of time to
defrost will not defrost well in a convection oven.
• You should not defrost anything that would normally
take over two hours to thaw. The food will begin to
spoil because the defrost temperature is not high
enough to cook the food.
• If you have a partially defrosted turkey, rib roast or
other large cut of meat, you may continue to defrost it
in your convection oven. If wing tips and legs begin to
dry out when you defrost poultry, you may wrap the
tips with aluminum foil.
• If you are defrosting a small cut of meat, lay it on a
flat cookie sheet with a one inch rim to catch juices as
the meat thaws.
• Thick, frozen casseroles such as lasagna will not
defrost well in your oven. Instead, defrost accord-
ing to the food manufacturer's suggestions. You may
also defrost casseroles in the refrigerator overnight.
You should leave the food in its original container and
keep it covered.
• You can bake some foods from frozen. Some exam-
ples are: pizza, frozen pastries, croissants, cookies,
etc. Before baking frozen food, allow the oven to
preheat.
You can use your range to proof yeasted doughs at a low
and draft-free temperature using the bake mode.
1. Press the BAKE key.
2. Enter the temperature of 100°F on the number
keypad.
3. Press START.
4. Place the dough in a greased bowl inside of the oven.
Cover it with either a damp cloth or plastic wrap
coated with a nonstick spray.
5. Turn on the oven light.
6. Set the timer for the amount of rise time in the recipe.
Sabbath Mode
The Sabbath mode on your oven complies with Jewish
laws for use on the Sabbath and Holy Days. This feature
allows the oven to perform two types of cooking, bake
and Pure Convection.
When the oven is set to Sabbath mode, it disables the fol-
lowing features:
• The oven light
• All keys, except CANCEL. SECURE, START and the
0 and 2 keys on the number keypad.
NOTE
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