Bosch HBL5056AUC Use and Care Manual - Page 14

Oven Modes, Care and Maintenance, Self Help - wall oven

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SSeellff HHeellpp CCaarree aanndd MMaaiinntteennaannccee OOppeerraattiinngg tthhee OOvveenn Getting Familiar... Oven Modes Dehydrate Dehydrate dries foods with heat from a third element behind the back wall of the oven. The heat is circulated throughout the oven by the convection fan. Figure 13: Dehydrate Dehydrating is used to dry and/or preserve foods such as fruits, vegetables and herbs. This mode holds an optimum low temperature (120° F - 160° F) while circulating the heated air to slowly remove moisture. For Best Results: • Dry herbs at 120° F. Dry most fruits and vegetables at 140° F . (Refer to the dehydrate chart for examples). • 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. Check food at the minimum drying time. • Multiple racks can be used simultaneously. Contact your Bosch dealer for drying racks. • Treat fruits with antioxidants to avoid discoloration. • Consult a food preservation book, county Cooperative Extension Office or library for additional information. Table 6: Dehydrate Chart Food Preparation Approximate Drying Ti m e*(h rs ) Test for Do n en es s Fruit Apples Dipped in ¼ cup lemon juice and 2 cups water; ¼" slices 11-15 Slightly pliable Bananas Dipped in ¼ cup lemon juice and 2 cups water; ¼" slices 11-15 Slightly pliable Cherries Wash and towel dry. For fresh cherries, remove pits 10-15 Pliable, leathery, chewy Orange Peels and slices Pineapple rings Strawberries ¼" slices of orange; orange part of skin thinly peeled from oranges Towel dried Wash and towel dry. Sliced ½ " thick, skin (outside) down on rack Peels: 2-4 Slices: 12-16 Canned: 9-13 Fresh: 8-12 12-17 Orange peel: dry and brittle. Orange slices: skins are dry and brittle, fruit is slightly moist Soft and pliable Dry, brittle Veg etab l es Peppers Wash and towel dry. Remove membrane of peppers, coarsely chopped about 1" pieces 16-20 Leathery with no moisture inside Mushrooms Wash and towel dry. Cut off stem end. Cut into 1/8" slices 7-12 Tough and leathery, dry Tomatoes Wash and towel dry. Cut thin slices, 1/8" thick, drain well. 16-23 Dry, brick red color Herbs Oregano, sage parsley and thyme, and fennel Rinse and dry with paper towel Dry at 120ºF Crisp and brittle 3-5 hrs Basil Use basil leaves 3 to 4 inches from top. Spray with water, shake off moisture and pat dry Dry at 120ºF 3-5 hrs Crisp and brittle Oven will stay on for 48 hours before shutting off automatically. 12 • English

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12 • English
Dehydrate
Dehydrating is used to dry and/or preserve foods such
as fruits, vegetables and herbs. This mode holds an
optimum low temperature (120° F - 160° F) while cir-
culating the heated air to slowly remove moisture.
Dehydrate dries foods with heat from a third element
behind the back wall of the oven. The heat is circulated
throughout the oven by the convection fan.
For Best Results:
•
Dry herbs at 120° F. Dry most fruits and vegetables
at 140° F . (Refer to the dehydrate chart for
examples).
•
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. Check food at the minimum drying time.
•
Multiple racks can be used simultaneously.
Contact your Bosch dealer for drying racks.
•
Treat fruits with antioxidants to avoid
discoloration.
•
Consult a food preservation book, county
Cooperative Extension Office or library for
additional information.
Oven will stay on for 48 hours before shutting off automatically.
Oven Modes
Figure 13: Dehydrate
Table 6: Dehydrate Chart
Operating the Oven
Care and Maintenance
Self Help
Care and Maintenance
Self Help
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