Dacor EO127 Use & Care Manuals - Page 23

Deluxe Features Dehydrate Tips For Dehydrating Dehydration is the process of preserving food by removing water. If you would like to dehy- Equipment Required for Dehydrating Foods drate fruits, vegetables or meats, your oven is equipped with special settings to allow you to do so easily. • Before you turn on the oven, position the racks at the levels you need them. • Half sheet pan or jelly roll pan with ½" rim all the way around it • Baking rack that fits inside the half sheet pan • Cheesecloth • Place the food you want to dehydrate into the oven. • Four quart sauce-pot with lid • If you have a double oven, touch the UPPER ON/OFF • Steamer basket that fits inside 4 quart saucepan. One or LOWER ON/OFF key to select the oven you want that is perforated and opens up will work well. to use. • Slotted spoon • From the main menu, touch MORE. • Paper towels • A sharp knife ▲ UPPER 12:25 PM Notes for dehydrating fruits: BAKE ROASTING ADDITIONAL SAVED BROILING SETTINGS GUIDE MORE • Place the food onto the center of the oven rack. (For dehydrating, prepare food as recommended then place food onto a drying rack). • Touch DEHYDRATE. ▲ UPPER 12:25 PM • You can add honey, spices, lime juice or orange juice to give the fruit a different flavor. • To prevent darkening during dehydration and storage, you should steam blanch apples, apricots, peaches, nectarines, pears or foods that will oxidize. To steam blanch: SABBATH DEHYDRATE PROOF DEFROST SELF CLEAN MORE 1. Add 1 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 • Select the type of food you are dehydrating. For dehydrating. example, touch FRUITS. The oven will set itself to the • Apples, pears, pineapples, and some other fruits will best combination of settings for that type of food. brown or darken during dehydration. To prevent dis- coloration, dip fruits in pineapple juice or lemon juice after steam blanching. ▲ UPPER 12:25 PM SELECT A DEHYDRATING MODE FRUITS VEGGIES MEATS • You will see the jump-in temperature appear on the display (100°F for fruits, 125°F for veggies or 150°F for meats). To dehydrate at that temperature, simply touch START. If you want to dehydrate at a different temperature, enter the temperature on the number keypad (for example: to dehydrate at 165°F, touch 1, then touch 6, then touch 5), then touch START. • To give the fruit a candied effect and to help retain color, blanch them in simple syrup. You can candy the fruits mentioned above as well as figs and plums. The basic ratio for 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 stove and allow it to cool. Dip fruit into the simple syrup after it has cooled. Proceed to dehydrate. 21