Thermador PRG304WH Instructions for Use - Page 44

One rack convection baking Level Conv bake mode 3 or 4 -- When baking on one rack, best results are obtained in the bake mode. 2 -- Roasting a turkey or a large piece of meat. Two rack convection baking Levels Conv bake mode 2 and 4 dual fuel -Gas see note -- Use for cakes. Cake pans should be staggered. Gas range rack levels for: Cookies: 3 and 5 Cakes: 2 and 5 Three rack convection baking Levels Conv bake mode 1, 3, and 5 -- When several sheets of cookies are to dual fuel be baked. Place the baking sheets directly above each other on the respective racks to allow air to flow Gas see note around the baking sheets. -- Gas range rack levels for: Cookies: 3, 4, and 5 Pastries and other baked goods: 1, 3, and 5 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 Slightly pliable Bananas, ¼'' Dipped in ¼ cup 8 - 15 slices lemon juice and 2 cups water Slightly pliable Cherries Wash and towel dry. For fresh cherries, remove pits Orange peels Orange part of skin thinly peeled from oranges. 7 - 18 1 - 4 Pliable leathery, chewy Dry and brittle Orange slices ¼'' slices of orange 9 - 16 Skins are dry and brittle, fruit is slightly moist Pineapple rings Strawberries Towel dried Wash and towel dry. Sliced ½'' thick, skin down on rack 7 - 12 9 - 17 Soft and pliable Dry and brittle Peppers Wash and towel dry. Remove membrane of peppers, 1'' coarsely chopped pieces 13 - 17 Leathery with no moisture inside Mushrooms Wash and towel 5 - 12 dry. Cut thin slices, 1/8'' thick Tough and leathery, dry Tomatoes Wash and towel 5 - 12 dry. Cut thin slices, 1/8'' thick, drain well Dry, brick red color Page. 42