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English 29
Dehydrate The dehydrate mode dries with heat from an electric element behind the back wall
of the oven. The heat is circulated throughout the oven by the convection fan. Use
dehydrate to dry and/or preserve foods such as fruits, vegetables and herbs. This
mode holds an optimum low temperature (100° F - 160° F) while circulating the
heated air to slowly remove moisture. The oven will stay on for 48 hours before
shutting off automatically.
Note: The lower burner operates at the begin-
ning of this mode. This is normal.
For Best Results:
• Dry most fruits and vegetables at 140° F. Dry
herbs at 100° F. (Refer to the Dehydrate
Chart for examples).
• 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. Check food at the minimum drying time.
• Multiple drying racks (not included) can be used simultaneously. Contact your
dealer to order drying racks.
• Treat fruits with antioxidants to avoid discoloration.
• Consult a food preservation book, county Cooperative Extension Office or
library for additional information.
Table 6: Convection Roast Chart
Meats Item
Weight
(lbs.)
Oven Temp.*
(
o
F)
Roasting Time
a
(min. per lb.)
Internal Temp.
(
o
F)
Beef Rib roast
Rib eye roast (boneless)
Rump, eye, tip, sirloin (boneless)
Tenderloin roast
4-6
4-6
3-6
2-3
325
325
325
425
25-32
28-32
24-32
27-32
25-30
28-32
15-25
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
Pork Loin roast (boneless or bone in)
Shoulder
5-8
3-6
350
350
15-25
20-30
160
160
Poultry Chicken - whole
Turkey - unstuffed
b
Turkey - unstuffed
b
Turkey - unstuffed
b
Turkey breast
Cornish hen
3-4
12-15
16-20
21-25
3-8
1-1 1/2
375
325
325
325
325
350
14-20
10-14
9-13
6-10
20-25
45-75 (total time)
180
180
180
180
170
180
a. Roasting times are approximate and may vary depending on shape of the meat.
b. Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F.