Use and Care Manual

Convection Dehydrate

This oven is designed not only to cook, but also to dehydrate fruits and vegetables. Warm air is circulated by a motorized fan in the

rear of the oven and over a period of time, the water is removed from the food by evaporation. Removal of water inhibits growth

of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the

quality, so only fresh, top-quality foods should be used.

1. Prepare the food as recommended.

2. Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils).

3. Set the temperature control to 200°F (93.3°C) and turn on the Oven Selector to CONVECTION BAKE.

Convection Defrost

Air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat. To avoid

sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.

1. Place the frozen food on a baking sheet.

2. Set the oven temperature control knob to “OFF” and turn the Oven Selector knob to CONVECTION BAKE.

Convection Defrost

CAUTION

To avoid sickness and food waste, DO NOT allow

defrosted food to remain in the oven for more than

two hours.

CAUTION

You must carefully check the food during the

dehydration process to ensure that it does not catch

 re.