Miele H6200B User Manual download pdf (Page 81)

Drying is a traditional method of

preserving fruit, certain vegetables and

herbs.

It is important that fruit and vegetables

are ripe and not bruised before they are

dried.

^

Prepare the food for drying

–

Peel and core apples, and cut into

slices 0.5 cm thick.

–

Stone plums, if necessary.

–

Peel, core and cut pears into thick

wedges.

– Peel and slice bananas.

– Clean mushrooms and cut them in

half or slice them.

– Remove parsley and dill from the

stem.

^ Distribute the food evenly over the

universal tray.

Use the Gourmet perforated baking

tray, if you have one.

^

Select Fan plus U or Conventional

heat V.

^

Select a temperature of 80–100 °C.

^

Place the universal tray on shelf level

1.

With Fan plus U you can dry

produce on levels 1+2 at the same

time.

Food +

Fruit 2–8 hours

Vegetables 3–8 hours

Herbs* 50–60 minutes

+ Drying time

* Use Conventional heat V for drying

herbs.

^

Reduce the temperature if

condensation begins to form in the

oven.

,

Danger of burning. Wear oven

gloves when removing the dried

food from the oven.

^ Allow the dried fruit or vegetables to

cool down after drying.

Dried fruit must be completely dry,

but also soft and elastic.

^ Store in sealed glass jars or tins.

Drying food

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