Operation Manual

Further applications
112
Drying food
This programme is designed for
tr
aditional style drying of food to
preserve it.
The temperature can be set between 80
and 100 °C.
It is important that fruit and vegetables
ar
e ripe and not bruised before they are
dried.
 P
repare 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.
 Distribute the food to be dried evenly
over the glass tray or the rack.
 Select .
 Select Drying.
 Alt
er the recommended temperature
if necessary and then set the
duration.
 Follow the instructions in the display.
Food

Fruit 2–8 hours
Vegetables 3–8 hours
 Dr
ying time
 Reduce the t
emperature if
condensation begins to form in the
oven.
 Danger of burning
. Wear oven
gloves when removing the dried food
from the oven.
 Allo
w the dried fruit or vegetables to
cool down after drying.
Dried fruit must be completely dry, but
also soft and elastic.
 S
tore in sealed glass jars or tins.