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Tips: • Drying times vary depending on the moisture and sugar content of the food, the size of the pieces, the amount being dried and the humidity in the air. • Dry most fruits and vegetables at 150°F. • Check food at the minimum drying time. • It is best to use drying racks (not included) so that air can flow around the food. Do not place food directly on a baking sheet or pan. Food needs to be elevated to ensure even drying. • Multiple drying racks can be used simultaneously. • Racks #2 and #4 or #1, #3 and #5 can be used for multiple rack dehydrating. Use rack #3 if only dehydrating one rack. • Dehydrating meat is not recommended due to food safety concerns. • Consult a food preservation book, county Cooperative Extension Office or library for additional information. Food Item Preparation Approx. Drying Time (hrs) Test for Doneness Fruit Apples Dipped in . cup lemon juice and 2 cups water, .” slices 8 – 15 Slightly pliable Bananas Dipped in . cup lemon juice and 2 cups water, .” slices 8 – 15 Slightly pliable Cherries Wash and towel dry. For fresh cherries, remove pits 7 – 18 Pliable leathery, chewy Orange peels Orange part of skin thinly peeled from oranges. 1 – 4 Dry and brittle Orange slices .” slices of orange 9 – 16 Skins are dry and brittle, fruit is slightly moist Pineapple rings, canned Towel dried 8 – 13 Soft and pliable Pineapple rings, fresh Towel dried 7 – 12 Soft and pliable Strawberries Vegetables Peppers Wash and towel dry. Sliced .” thick, skin down on rack Wash and towel dry. Remove membrane of peppers, 1” coarsely chopped pieces 9 – 17 13 – 17 Dry and brittle Leathery with no moisture inside Mushrooms Wash and towel dry. Cut thin slices, ..” thick 5 – 12 Tough and leathery, dry Tomatoes Wash and towel dry. Cut thin slices, ..” thick, drain well 5 – 12 Dry, brick red color Table 2: Dehydrate Chart English 28 Convection Baking Recommendations FOOD PAN SIZE CONTROL TEMPERATURE SETTING TOTAL SUGGESTED COOKING TIME Cookies 12" x 15" Cookie Sheet 375°F (190°C) 8 – 12 minutes Layer Cakes 8" or 9" Round 350°F (180°C) 25 – 35 minutes Sheet Cakes 9" x 13" Pan 350°F (180°C) 30 – 40 minutes Bundt™ Cakes 12 Cup 325°F (165°C) 60 – 75 minutes Brownies or Bar Cookies 9" x 9" Pan 325°F (165°C) 20 – 25 minutes Biscuits 12" x 15" Cookie Sheet 425°F (220°C) or Package Directions 10 – 15 minutes Quick Bread 8" x 4" Loaf Pan 350°F (180°C) 55 – 70 minutes Muffins 12-cup Muffin Pan 425°F (220°C) 14 – 19 minutes Fruit Pies 9" Diameter 425°F (220°C) 35 – 45 minutes Fruit Cobblers 9" x 9" Pan 400°F (205°C) 25 – 30 minutes Yeast Bread, Loaves 8" x 4" Loaf Pan 350°F (180°C) 25 – 30 minutes Dinner Rolls 9" x 13" Pan 375°F (190°C) 12 – 18 minutes Cinnamon Rolls 9" x 13" Pan 375°F (190°C) 25 – 30 minutes Yeast Coffee Cake 12" x 15" Cookie Sheet 375°F (190°C) 20 – 30 minutes Keep Warm The Warm mode will keep hot, cooked foods at serving temperature. ALWAYS start with hot food. DO NOT use this mode to heat cold food other than for crisping crackers, chips and dry cereal. Serving dishes, plates and cups may be kept warm with this mode. DO NOT use the WARM mode to cook food. 1. Select Warm using the Mode Selector Knob. DO NOT turn on Oven Temperature Control Knob. • Food may be kept hot in its cooking container or transferred to a heat-safe serving dish. • Aluminum foil may be used to cover food.Use only heat-safe dishes. 2. When keeping cooked food warm, allow time for the oven to preheat before placing the item in the oven. • Warm mode temperatures range from 140°–150°F/ 60–66°C • Food should be at serving temperature (above 140°F / 60°C) before being placed in the oven. 3. Place warmed dish in the oven. Close the door. • Do not open the oven door unnecessarily. Opening the door will reduce the temperature of the oven. CAUTION: Plastic containers or plastic wrap can melt if in direct contact with the oven walls or oven bottom. WARNING: Food Safety Concern Food Poisoning Possible — DO NOT use the Warming Mode for cooking food. The warming oven mode is not hot enough to cook foods at safe temperatures. English 29 Proof (48" models only) The proof feature maintains the warm, non-drafty environment needed for proofing yeast leavened products. The proofing temperature is preset at 100°F/ 38°C. To Set the Secondary Oven for Proofing 1. Allow dough to thaw if frozen. 2. Place dough in dish and loosely cover. 3. Use any rack level that accommodates the size of the bowl or pan. Close the door. 4. Select PROOF using Selector Knob. DO NOT turn on Oven Temperature Control Knob. Size Time Loaf, 1 lb (0.45 kg) 60 – 75 minutes Rolls, 0.1 lb (0.05 kg) 30 – 45 minutes The ideal temperature for proofing will be maintained until the Selector Knob is turned off. Dough has “proofed” when it has doubled in size. Do not open the oven door unnecessarily. Opening the door will lower the temperature of the air in the oven and lengthen the proofing time. Use the oven light to check the rising of the dough. Proofing time may be decreased when usin...
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