Manual
18E
E
E
E
OVEN USE
DEHYDRATING WITH CONVECTION BAKE
At lower temperatures, the circulated heated air of Convection
Bake slowly removes moisture and can preserve hearty fruits,
vegetables and meats.
Note: Convection Bake is not recommended for drying fresh
herbs.
• Dehydrate foods using temperatures between 150ºF (65ºC)
to 160ºF (71ºC).
• Multiple racks can be used simultaneously.
• Some foods require as much as 16–23 hours to fully dehydrate.
• Consult a food preservation book for specic times and the
handling of various foods.
• Drying screens can be purchased at specialty kitchen shops.
• Pat foods dry with paper towels to absorb food moisture
before dehydrating.
DEHYDRATE CHART
FOOD PREPARATION HOURS TEST FOR DONENESS
Fruit
• Apples Dip
1
/4" slices in 2 cups water with
1
/4 cup lemon juice 11–15 Slightly pliable
• Bananas Dip
1
/4" slices in 2 cups water with
1
/4 cup lemon juice 11–15 Slightly pliable
• Cherries Remove pits 10–15 Pliable, leathery, chewy
• Oranges peels Slice only orange colored part of the skin 2–4 Dry and brittle
• Oranges slices
1
/4" round slices 12–16 Dry and brittle skin, slightly
moist fruit
• Pineapple
rings
1
/4" rings, peeled and cored Canned: 9–13
Fresh: 8–12
Soft and pliable
• Strawberries
1
/2" slices, skin side down on rack 12–17 Dry and brittle
Vegetables
• Peppers 1" pieces, inner membrane removed 16–20 Leathery and dry
• Mushrooms
1
/8" slices, trimmed 7–12 Tough, leathery and dry
• Tomatoes
1
/8" slices 16–23 Dry, brick red color