Miele HR 1124 Installation Manual download pdf (Page 57)

Dehydrate

57

Dehydrating is a traditional method of

pr

eserving fruit, certain vegetables and

herbs.

It is important that fruit and vegetables

ar

e ripe and not bruised before they are

dehydrated.

 P

repare the food for dehydrating.

– Peel and core apples, and cut into

slices 1/4" (.5 cm) thick.

– Core plums if necessary.

– Peel, core and cut pears into

wedges.

– Peel and slice bananas.

– Clean mushrooms, then either halve

or slice them.

– Remove parsley and dill from the

stem.

 Distri

bute the food evenly over the

roasting pan.

 Selec

t the Conv Bake (Convection

Bake) operating mode.

 Selec

t a temperature of 175-225°F

(80–100°C).

 Place the universal tray on shelf level

3.

When using Conv Bake (Convection

Bake) you can dehydrate on levels

2+4 at the same time.

 T

urn the food to be dried halfway

through the dehydrating time.

Food to be dried Dehydrating time

Fruit 2–8 hours

Vegetables 3–8 hours

Herbs 50–60 minutes

 Reduce the t

emperature if

condensation begins to form in the

oven.

 Danger of burns!

U

se pot holders when removing the

dehydrated food from the oven.

 Allo

w the fruit or vegetables to cool

down after dehydrating.

Dried fruit must be completely dry, but

also soft and elastic. Juice should not

escape when cut.

 S

tore in sealed glass jars or tins.

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