Thermador MEDMCW31JP User Manual - Page 24

Dehydrate

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Dehydrate : Dehydrate dries with heat from a third element behind the back wall of the oven. The heat is circulated throughout the oven by the convection fan. Use Dehydrate to dry and/or preserve foods such as fruits, vegetables and herbs. This mode holds an optimum low temperature of 100 °F to 160 °F (38 °C to 71 °C) while circulating the heated air to slowly remove moisture. The oven stays on for 48 hours before shutting off automatically. Tips ▯ Dry most fruits and vegetables at 140 °F (60 °C). Dry herbs at 100 °F (38 °C) (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 drying racks (not included) can be used simultaneously. ▯ Treat fruits with antioxidants to avoid discoloration. ▯ Consult a food preservation book, county Cooperative Extension Office or library for additional information. Dehydrate Chart Food Item Preparation Approx. drying Test for doneness time (hrs) Fruit Apples Bananas Cherries Orange peels Orange slices Pineapple rings ▯ canned ▯ fresh Strawberries Dipped in ] cup lemon juice and 2 cups water, ]" slices. Dipped in ] cup lemon juice and 2 cups water, ]" slices. Wash and towel dry. For fresh cherries, remove pits. Orange part of skin thinly peeled from oranges. ]" slices of orange. 11-15 11-15 10-15 2-4 12-16 Towel dried. Towel dried. Wash and towel dry. Sliced ^" thick, skin (outside) down on rack. 9-13 8-12 12-17 Slightly pliable Slightly pliable Pliable leathery, chewy Dry and brittle Skins are dry and brittle, fruit is slightly moist Soft and pliable Soft and pliable Dry and brittle Vegetables Peppers Mushrooms Tomatoes Wash and towel dry. Remove membrane 15-17 of peppers, coarsely chopped aobut 1" pieces. Wash and towel dry. Cut off stem end. Cut 7-12 into X" slices. Wash and towel dry. Cut thin slices, X" 15-20 thick, drain well. Leathery with no moisture inside. Though and eathery, dry. Dry, brick red color. Herbs Oregano, Sage, Parsley, Thyme, Fennel Basil Rinse and dry with paper towel. Use basil leaves 3 to 4 inches from the top. Spray with water, shake off moisture and pat dry. Dry at 100 °F 4-6 hours Dry at 100 °F 4-6 hours Crisp and brittle. Crisp and brittle. 24

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24
Dehydrate
:
Dehydrate dries with heat from a third element behind
the back wall of the oven. The heat is circulated
throughout the oven by the convection fan.
Use Dehydrate to dry and/or preserve foods such as
fruits, vegetables and herbs. This mode holds an
optimum low temperature of 100 °F to 160 °F (38
°C to
71 °C) while circulating the heated air to slowly remove
moisture. The oven stays on for 48 hours before shutting
off automatically.
Tips
▯
Dry most fruits and vegetables at 140 °F (60
°C). Dry
herbs at 100 °F (38 °C) (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 drying racks (not included) can be used
simultaneously.
▯
Treat fruits with antioxidants to avoid discoloration.
▯
Consult a food preservation book, county Cooperative
Extension Office or library for additional information.
Dehydrate Chart
Food Item
Preparation
Approx. drying
time (hrs)
Test for doneness
Fruit
Apples
Dipped in
]
cup lemon juice and 2 cups
water,
]
“ slices.
11-15
Slightly pliable
Bananas
Dipped in
]
cup lemon juice and 2 cups
water,
]
“ slices.
11-15
Slightly pliable
Cherries
Wash and towel dry. For fresh cherries,
remove pits.
10-15
Pliable leathery, chewy
Orange peels
Orange part of skin thinly peeled from
oranges.
2-4
Dry and brittle
Orange slices
]
“ slices of orange.
12-16
Skins are dry and brittle,
fruit is slightly moist
Pineapple rings
▯
canned
▯
fresh
Towel dried.
Towel dried.
9-13
8-12
Soft and pliable
Soft and pliable
Strawberries
Wash and towel dry. Sliced
^
“ thick, skin
(outside) down on rack.
12-17
Dry and brittle
Vegetables
Peppers
Wash and towel dry. Remove membrane
of peppers, coarsely chopped aobut 1”
pieces.
15-17
Leathery with no moisture
inside.
Mushrooms
Wash and towel dry. Cut off stem end. Cut
into
X
“ slices.
7-12
Though and eathery, dry.
Tomatoes
Wash and towel dry. Cut thin slices,
X
“
thick, drain well.
15-20
Dry, brick red color.
Herbs
Oregano, Sage, Parsley,
Thyme, Fennel
Rinse and dry with paper towel.
Dry at 100 °F
4-6 hours
Crisp and brittle.
Basil
Use basil leaves 3 to 4 inches from the
top. Spray with water, shake off moisture
and pat dry.
Dry at 100 °F
4-6 hours
Crisp and brittle.