Thermador PRD606WESG Instructions for Use - Page 55

Three rack convection baking Level Conv bake mode 1, 3, -and 5 When several sheets of cookies are to be baked. Place the baking sheets directly above each other on the respective racks to allow air to flow around the baking sheets. Dehydrating foods with convection bake Use the convection bake to dry and preserve fruits and vegetables. Tips: • 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. • Dry most fruits and vegetables at 150°F (66°C). • Check food at the minimum drying time. • It is best to use drying racks (not included) so that air can flow around the food. Do not place food directly on a baking sheet or pan. Food needs to be elevated to ensure even drying. • Multiple drying racks can be used simultaneously. • Racks 2 and 4 or 1, 3 and 5 can be used for multiple rack dehydrating. Use rack 3 if only dehydrating one rack. • Dehydrating meat is not recommended due to food safety concerns. • Consult a food preservation book, county Cooperative Extension Office or library for additional information. Convection bake dehydration recommendations Food Preparation Approx. time (hrs) Doneness test Apple, ¼'' slices Dipped in ¼ cup 8 - 15 lemon juice and 2 cups water Bananas, ¼'' Dipped in ¼ cup 8 - 15 slices lemon juice and 2 cups water Cherries Wash and towel dry. For fresh cherries, remove pits 7 - 18 Orange peels Orange part of 1 - 4 skin thinly peeled from oranges. Slightly pliable Slightly pliable Pliable leathery, chewy Dry and brittle Orange slices ¼'' slices of orange 9 - 16 Pineapple rings Strawberries Peppers Mushrooms Tomatoes Towel dried 7 - 12 Wash and towel dry. Sliced ½'' thick, skin down on rack 9 - 17 Wash and towel dry. Remove membrane of peppers, 1'' coarsely chopped pieces 13 - 17 Wash and towel 5 - 12 dry. Cut thin slices, 1/8'' thick Wash and towel 5 - 12 dry. Cut thin slices, 1/8'' thick, drain well Skins are dry and brittle, fruit is slightly moist Soft and pliable Dry and brittle Leathery with no moisture inside Tough and leathery, dry Dry, brick red color True convection About true convection True Convection cooks with heat from a third element behind the back wall of the oven. The heat is circulated throughout the oven by the convection fan. Levels 4 and 5 2, 3, and 4 1, 3, and 5 True conv mode -- Cookies -- Cookies -- Pastries and other baked goods Tips: • Reduce recipe temperature by 25°F. • Place food in low-sided, uncovered pans such as cookie sheets without sides. • If baking more than one pan on a rack, allow at least 1'' to 1½'' of air space around the pan. Page. 53